Chocolate Eclair Cake (No-Bake Dessert)

Chocolate Eclair Cake is a classic no-bake dessert that delivers all the flavors of a traditional French eclair —
creamy vanilla filling, soft pastry-like layers, and rich chocolate on top — but without the work!
Perfect for potlucks, holidays, or anytime you need an easy crowd-pleasing dessert.

Why You’ll Love This Recipe

No baking required — simply layer, chill, and enjoy.
Feeds a crowd — perfect for family gatherings and parties.
Classic flavor — creamy, chocolatey, and nostalgic.
Simple ingredients you can find anywhere.

vf Ingredients

8 oz vanilla pudding mix (instant)
8 oz Cool Whip (thawed)
3 cups milk
16 oz chocolate frosting
16 oz graham crackers (or similar)

How to Make Eclair Cake

Step 1 – Prepare the Base

Spray a 9×13 inch baking dish with nonstick spray (optional).
Layer graham crackers along the bottom of the dish, covering the entire surface.
This forms the “pastry” layer of your eclair cake.

Step 2 – Make the Cream Filling

In a large mixing bowl, combine the Cool Whip and the vanilla pudding mix.
Pour in the milk and whisk until smooth, thick, and creamy.
Allow the mixture to sit for 2–3 minutes to thicken further.

Step 3 – Build the Layers

Spread half of the pudding mixture evenly over the graham cracker layer.
Add another layer of graham crackers on top of the filling.
Spread the remaining pudding mixture over this second layer.
Finish with one final layer of graham crackers on top.

Step 4 – Add the Chocolate Topping

Microwave the chocolate frosting for about 15 seconds to soften it (don’t melt it completely).
Spread the frosting evenly over the top graham cracker layer, covering every corner.

Step 5 – Chill

Cover the dish with plastic wrap and refrigerate for at least 4 hours — overnight is even better.
This allows the graham crackers to soften and create that classic “eclair” texture.

🍽️ Serving Suggestions

Serve chilled for the best flavor and texture.
Add whipped cream on top for extra decadence.
Garnish with chocolate shavings or crushed graham crackers.

Storage

Refrigerate for up to 4 days.
Store tightly covered to keep the layers moist.
Freezing is not recommended due to the pudding texture.

vTips for the Perfect Eclair Cake

Use instant pudding, not cook-and-serve.
Let the cake chill long enough — flavor improves over time.
For thicker layers, reduce milk to 2 ½ cups.

Enjoy your creamy, chocolatey No-Bake Eclair Cake!