Name: No Bake Chocolate Eclair Cake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 box graham crackers; 2 (3.4 oz) boxes instant vanilla pudding mix; 3 cups cold milk; 1 (8 oz) container whipped topping (Cool Whip), thawed; 1/4 cup unsalted butter, melted; 1/4 cup unsweetened cocoa powder; 1 1/2 cups powdered sugar; 2–3 tbsp milk (for frosting); 1 tsp vanilla extract

This no bake chocolate eclair cake is one of my favorite easy desserts because it’s creamy, chocolatey, and always a crowd-pleaser. Layers of graham crackers, vanilla pudding, and whipped topping come together to taste just like a classic éclair, all topped with a rich chocolate frosting. I love that I don’t even need to turn on the oven for this one.

No Bake Chocolate Eclair Cake

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple to make with just a few ingredients, but it tastes decadent and indulgent. I like that it can be prepared ahead of time and chilled until ready to serve, which makes it perfect for gatherings, holidays, or potlucks. Every bite has that creamy, chocolatey crunch that keeps me going back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham crackers
Instant vanilla pudding mix
Cold milk
Whipped topping (like Cool Whip)
Unsalted butter
Unsweetened cocoa powder
Powdered sugar
Vanilla extract

Directions

I whisk the pudding mix with cold milk until smooth, then fold in the whipped topping.
In a 9×13-inch dish, I layer graham crackers on the bottom.
I spread half of the pudding mixture over the graham crackers, then add another layer of crackers.
I spread the remaining pudding mixture on top, followed by a final layer of graham crackers.
To make the frosting, I mix melted butter, cocoa powder, powdered sugar, milk, and vanilla until smooth.
I spread the frosting over the top graham cracker layer.
I cover and refrigerate for at least 4 hours (overnight works best) so the crackers soften into cake-like layers.

Servings and timing

This recipe makes about 12 servings. It takes me 15 minutes to prepare, plus at least 4 hours of chilling time before serving.

Variations

Sometimes I use chocolate pudding instead of vanilla for an extra chocolatey version.
I like topping it with mini chocolate chips or shaved chocolate for garnish.
For a peanut butter twist, I mix a little peanut butter into the pudding layer.
I’ve also swapped the graham crackers for vanilla wafers or digestive biscuits when I want a different texture.

storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. Since it’s a chilled dessert, I don’t reheat it—it’s best served cold straight from the fridge.

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer making it the day before because the flavors blend and the layers soften beautifully.

What if I don’t have instant pudding?

I use regular stovetop pudding, but I make sure it’s completely cooled before folding in the whipped topping.

Can I freeze this dessert?

I don’t recommend freezing it because the texture of the pudding changes once thawed.

How do I keep the frosting smooth?

I mix it while the butter is still warm and spread it quickly before it sets.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve used homemade whipped cream, and it works just as well—though the cake may be slightly softer.

Conclusion

This no bake chocolate eclair cake is one of my favorite desserts when I want something creamy, chocolatey, and effortless. I like that it comes together in minutes and chills into a dessert that tastes just like a bakery treat. It’s simple, delicious, and always a hit whenever I serve it.