A dreamy dessert made with layers of graham crackers, creamy vanilla pudding, and luscious chocolate frosting—this no-bake chocolate éclair cake is the ultimate effortless indulgence.

Why You’ll Love This Recipe

This dessert combines rich flavors and creamy textures in a no-fuss, no-oven-required format. Perfect for summer gatherings, potlucks, or weeknight treats, it comes together quickly and tastes even better the next day as the layers meld into a soft, cake-like texture. A guaranteed crowd-pleaser with minimal prep.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 container (8 oz) whipped topping (like Cool Whip), thawed
1 box graham crackers
1½ cups chocolate frosting

directions

Make pudding mixture:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
Fold in whipped topping:
Gently fold the thawed whipped topping into the pudding until the mixture is smooth and well combined.
Assemble first layer:
In a 9×13-inch baking dish, arrange a single layer of graham crackers to fully cover the bottom.
Add pudding:
Spread half of the pudding mixture over the graham crackers, smoothing the top evenly.
Add second layer:
Add another full layer of graham crackers, then spread the remaining pudding mixture over that layer.
Top layer:
Place a final layer of graham crackers on top of the pudding.
Add frosting:
Microwave chocolate frosting for about 15 seconds to soften. Pour and spread evenly over the final graham cracker layer.
Chill:
Cover and refrigerate the cake for at least 6 hours or overnight. This allows the graham crackers to soften into a cake-like texture.

Servings and timing

Servings: 12
Preparation time: 15 minutes
Cooking time: 0 minutes
Chilling time: 6 hours
Total time: 6 hours 15 minutes
Calories: Approximately 310 kcal per serving

Variations

Chocolate version: Use chocolate pudding instead of vanilla for a double chocolate treat.
Peanut butter twist: Add a thin layer of peanut butter between the pudding layers.
Fruity option: Layer in fresh strawberries or bananas for added freshness and flavor.
Frosting alternative: Use a homemade chocolate ganache for a richer topping.
Gluten-free: Use gluten-free graham crackers to make the dessert gluten-free.

storage/reheating

Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: Can be frozen in a sealed container for up to 1 month. Thaw in the refrigerator before serving.
Reheating: Not applicable—this is a chilled dessert meant to be served cold.

FAQs

1. Can I use homemade whipped cream instead of Cool Whip?

Yes, substitute with 3 cups of lightly sweetened whipped cream for a less processed version.

2. How long should it chill?

At least 6 hours, but overnight is best to allow the layers to fully soften and meld.

3. Can I make it ahead of time?

Absolutely—it’s ideal for making a day in advance.

4. What kind of chocolate frosting works best?

Any smooth, spreadable store-bought or homemade chocolate frosting will work. Ganache is a great alternative.

5. Will the graham crackers get soggy?

They soften just enough to resemble cake layers, without becoming mushy.

6. Can I add fresh fruit?

Yes, thin layers of berries or banana slices can be added for freshness.

7. How do I store leftovers?

Cover tightly with foil or plastic wrap and refrigerate.

8. Can I use different pudding flavors?

Yes—chocolate, cheesecake, or banana pudding are delicious variations.

9. Is this dessert freezer-friendly?

Yes, it freezes well. Wrap tightly and freeze for up to a month.

10. Do I need to use a 9×13 pan?

It’s ideal for the layer size, but you can adapt the recipe for smaller pans by adjusting ingredient quantities.

Conclusion

This no-bake chocolate éclair cake is as simple as it is irresistible. With creamy pudding, soft graham layers, and a luscious chocolate top, it’s a go-to dessert for busy days or special occasions. Make it ahead, customize it to your liking, and enjoy every chilled, decadent bite.

Decadent No-Bake Chocolate Éclair Cake – So Easy, So Irresistible!

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Author: Douaa
Prep Time: 15 minutes
Total Time: 6 hours 15 minutes (includes chilling)
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American

Print Recipe

Description

This decadent no-bake chocolate éclair cake is a layered dessert dream—cool, creamy, and bursting with nostalgic flavors. Made with vanilla pudding, whipped topping, graham crackers, and rich chocolate frosting, it’s the easiest no-bake treat you’ll crave all year.

Ingredients

2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
1 (8 oz) container whipped topping (e.g., Cool Whip), thawed
1 box graham crackers
1 1/2 cups chocolate frosting

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Instructions

In a large bowl, whisk vanilla pudding mix with cold milk until thickened (about 2 minutes).
Gently fold in the whipped topping until fully blended and smooth.
In a 9×13-inch dish, create a base layer of graham crackers.
Spread half of the pudding mixture over the crackers and smooth the surface.
Add another layer of graham crackers, then spread the remaining pudding mixture on top.
Top with a final layer of graham crackers.
Soften chocolate frosting in the microwave for 15 seconds and pour it over the top. Spread evenly.
Cover and refrigerate for at least 6 hours, preferably overnight, until the layers are soft and set.

Notes

For richer flavor, use chocolate ganache instead of frosting.
Try chocolate graham crackers for a twist.
Store covered in the fridge for up to 4 days.