No-Bake Chocolate Eclair Cake Recipe

This no-bake chocolate eclair cake is a delightful dessert that combines creamy layers of pudding with graham crackers and a rich chocolate topping. It’s easy to make and perfect for any occasion!


  • 1 box (3.4 oz) vanilla instant pudding mix
  • 2 cups cold milk
  • 1 tub (8 oz) whipped topping (e.g., Cool Whip)
  • 1 package (14.4 oz) graham crackers
  • 1 can (16 oz) chocolate frosting


  1. In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened.
  2. Gently fold in the whipped topping until well combined.
  3. In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
  4. Spread half of the pudding mixture evenly over the graham crackers.
  5. Add another layer of graham crackers on top of the pudding layer, followed by the remaining pudding mixture.
  6. Finish with a final layer of graham crackers on top.
  7. Microwave the chocolate frosting for about 30-45 seconds until pourable (or melt it in a saucepan over low heat).
  8. Pour the melted chocolate frosting over the top layer of graham crackers, spreading it evenly to cover.
  9. Refrigerate the cake for at least 4 hours or overnight to set.
  10. Once chilled and set, slice and serve cold. Enjoy your no-bake chocolate eclair cake!

This recipe is quick to assemble and doesn’t require any baking, making it a great option for summer gatherings or whenever you need a simple yet delicious dessert.

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