No-Bake Chocolate Eclair Cake Recipe 

_{This No-Bake Eclair Cake is the perfect dessert to whip up in a snap and serve for any occasion. Made vanilla pudding mixed with whipped cream and layered between graham crackers, then topped with sweet chocolate frosting.}

No-Bake Chocolate Eclair Cake Recipe 

Prep Time: 10 Minutes Cook Time: 0 Minutes Additional Time: 6 Hours Total Time: 25 Minutes Servings: 1 Cake

Don’t feel like baking, but want a delicious dessert? Hey, we’ve got you covered. No need to heat the oven, dessert can be made without it! This chocolate eclair cake is an easy, no-bake dessert that resembles chocolate eclairs.

I love that this cake is perfect for any season, but I truly enjoy eating it in the summer months. It is light, refreshing, and cool. And everyone loves this cake because it’s chocolatey and decadent –Bonus for the maker…it is simple and stress-free!

Look for more delicious no-bake desserts and love icebox cakes. You may also want to try our Southern Banana Pudding Poke Cake or this Cookies and Cream Poke Cake.

What is an Eclair Cake

An eclair cake is a twist on the classic cream-filled, chocolate-covered French pastry. A layered dessert containing the velvety creaminess of the whipped pudding, and the cake-like texture of the softened graham cracker. It is topped with the richness of the chocolate frosting.

Ingredients Needed

If you scroll down, you will find the exact measurements and full recipe instructions.

• 14.4 oz box of graham crackers
• 2 3.4 oz. Packages of instant vanilla pudding
• 3 cups of milk
• 1 8oz tub of whipped cream
• 1 16oz can of chocolate frosting

You can swap out the canned frosting for your favorite homemade recipe.

How to Make This No-Bake Eclair Cake

STEP ONE: In a large mixing bowl, mix together the instant pudding and the milk. Let it sit until the pudding firms up. Roughly 3 – 5 minutes.

STEP TWO: Then gently fold in the whipped cream.

STEP THREE: Lightly spray a 9 x 13-inch glass pan with nonstick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.

STEP FOUR: Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of the crackers. Finally, top with a last layer of graham crackers.

STEP FIVE: When using the store-bought frosting, remove the lid and foil liner. Place in the microwave for about 10-12 seconds. Give it a good stir and it will be a lot easier to spread over your eclair cake. Spread chocolate frosting across the entire cake and place in refrigerator for 4 to 6 hours.

STEP SIX: Slice into 12 pieces and serve cold. Store any leftovers in the refrigerator! The graham crackers will soften up the longer it sets, which gives it the soft eclair taste.

Additional Tips

Heat up your store-bought frosting. Place in the microwave for about 10-12 seconds. Give it a good stir and it will be a lot easier to spread over your eclair cake.

Chill for At Least 4 to 6 Hours: Don’t skimp on the chill time for this no-bake dessert – it’s necessary for the cake to reach the right consistency and for it to set up. I know it will be hard, but put your patience to work. The longer you let your cake rest in the fridge, the more your graham cracker layers will soak up any moisture from the pudding. 

Store Covered: Don’t forget to put the lid on your pan or cover it with plastic wrap while the cake chills.

Other Great No-Bake Desserts

Easy No Bake Peppermint Dipped Cookies

Easy Chocolate Marshmallow Fudge Recipe

No-Bake Peanut Butter Cheerio Bars

Easy No Bake Vanilla Cheesecake Cake Pops

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