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Easy No-Bake Chocolate Eclair Cake

A close-up slice of no-bake eclair cake showing layers of graham crackers, vanilla cream, and chocolate pudding.
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Make this creamy, layered No-Bake Chocolate Eclair Cake using graham crackers, vanilla pudding, and chocolate frosting. It is a simple, crowd-pleasing dessert that requires no oven time.

Ingredients

Scale
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 box (14.4 ounces) graham crackers
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 3/4 cups cold milk
  • 1 (16 ounce) container chocolate frosting

Instructions

  1. Prepare the vanilla filling: In a medium bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk until thick, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Assemble the first layer: Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
  3. Add the vanilla layer: Spread half of the vanilla filling mixture evenly over the graham cracker layer.
  4. Add the second cracker layer: Top the vanilla filling with another layer of graham crackers.
  5. Prepare the chocolate layer: In a separate bowl, whisk together the instant chocolate pudding mix and 1 3/4 cups of cold milk until thick, about 2 minutes.
  6. Add the chocolate layer: Spread the chocolate pudding mixture over the second layer of graham crackers.
  7. Add the final cracker layer: Top the chocolate pudding with the remaining graham crackers.
  8. Top with frosting: Spread the entire container of chocolate frosting evenly over the top layer of crackers.
  9. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften into a cake-like texture.
  10. Serve: Slice and serve this easy eclair cake cold.

Notes

  • For a richer chocolate topping, you can use a homemade chocolate ganache instead of canned frosting.
  • If you want a fluffier texture, use instant French vanilla pudding instead of regular vanilla.
  • This dessert tastes best after chilling overnight, as the graham crackers fully absorb moisture from the pudding layers.

Nutrition

Find it online: https://carlacooking.com/eclair-cake-no-bake-recipe/