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Easy No-Bake Chocolate Eclair Cake

A close-up of a layered slice of no bake eclair cake featuring graham crackers, cream filling, and shiny chocolate frosting.
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Make this simple, creamy No-Bake Eclair Cake using graham crackers, vanilla pudding, and chocolate frosting. It is a quick, crowd-pleasing dessert perfect for parties or potlucks.

Ingredients

Scale
  • 1 box (14.4 ounces) graham crackers
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 can (16 ounces) chocolate frosting

Instructions

  1. Arrange one layer of graham crackers in the bottom of a 9×13 inch baking dish. Break crackers if needed to cover the bottom completely.
  2. In a large bowl, whisk together the instant vanilla pudding mix and cold milk for two minutes until the mixture thickens.
  3. Gently fold half of the thawed whipped topping into the pudding mixture until just combined.
  4. Spread the pudding mixture evenly over the layer of graham crackers.
  5. Place a second layer of graham crackers over the pudding layer.
  6. Spread the remaining half of the whipped topping over the second layer of crackers.
  7. Top the cake evenly with the chocolate frosting, spreading it to the edges.
  8. Cover the dish and chill the Eclair Cake in the refrigerator for at least four hours, or preferably overnight, before slicing and serving.

Notes

  • For a richer chocolate topping, you can gently warm the canned frosting slightly before spreading it over the cake.
  • This make ahead dessert tastes best when fully chilled, allowing the graham crackers to soften slightly.
  • If you do not have a 9×13 dish, you can use an 8×8 dish for a thicker, taller cake, adjusting cracker amounts as needed.

Nutrition

Find it online: https://chefsily.com/easy-nobake-eclair-cake-recipe/