No-Bake Chocolate Eclair Cake Recipe

This delicious and easy no-bake cake captures the flavors of a classic éclair in a layered dessert. Perfect for hot summer days, this recipe comes together quickly without needing to turn on the oven.


  • For the Crust:
    • 1 (16 ounce) package graham crackers (chocolate graham crackers for extra chocolate flavor)
  • For the Filling:
    • 2 (3.4 ounce) packages instant vanilla pudding mix
    • 3 cups milk
    • 1 (8 ounce) container frozen whipped topping, thawed
  • For the Chocolate Glaze: (Optional)
    • ¼ cup milk
    • ⅓ cup unsweetened cocoa powder
    • 1 cup white sugar
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract


  1. Prepare the Crust: Line a 9×13 inch baking dish with parchment paper (for easy removal). Arrange a single layer of graham crackers on the bottom of the dish.
  2. Make the Filling: In a large bowl, whisk together the instant pudding mix and milk until smooth. Let the mixture sit for a few minutes to thicken slightly. Gently fold in the thawed whipped topping until just combined.
  3. Assemble the Cake: Pour half of the pudding mixture over the graham cracker crust. Add another layer of graham crackers on top of the pudding. Pour the remaining pudding mixture over the second layer of crackers.
  4. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 3 hours, or until the pudding has set.
  5. Chocolate Glaze (Optional): In a medium saucepan over medium-high heat, whisk together the milk, cocoa powder, and sugar until smooth. Bring the mixture to a boil for 1 minute, then remove from heat and stir in the butter and vanilla extract. Let the glaze cool slightly before pouring it over the top of the chilled cake.
  6. Serve: Refrigerate the cake for an additional 30 minutes after adding the glaze (or until the glaze has set). Slice and enjoy!

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