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No-Bake Chocolate Eclair Cake: The Easiest Crowd-Pleasing Dessert

A close-up of a decadent slice of chocolate eclair cake showing multiple layers of graham crackers, cream filling, and rich chocolate ganache.
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You can make this creamy, layered No-Bake Chocolate Eclair Cake using simple ingredients like graham crackers and instant pudding. It tastes just like a classic eclair but requires zero oven time, making it a perfect quick dessert idea.

Ingredients

Scale
  • 1 (3.9 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 (5.1 ounce) package instant chocolate pudding mix
  • 1 3/4 cups cold milk (for chocolate layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the vanilla filling: Whisk the instant vanilla pudding mix and 2 cups of cold milk together in a medium bowl until thickened, about 2 minutes. Gently fold in the thawed whipped topping until just combined. Set aside.
  2. Prepare the chocolate layer: In a separate bowl, whisk the instant chocolate pudding mix and 1 3/4 cups of cold milk until thick. Set aside.
  3. 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.
  4. Add the vanilla filling: Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
  5. Add the second cracker layer: Place another layer of graham crackers over the vanilla filling.
  6. Add the chocolate filling: Spread the entire chocolate pudding mixture evenly over the second cracker layer.
  7. Add the final cracker layer: Top with the remaining graham crackers.
  8. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften.
  9. Make the chocolate glaze topping: Place the chocolate chips in a small, microwave-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then stir until smooth. Stir in the vanilla extract.
  10. Frost the cake: Pour the warm chocolate glaze evenly over the chilled cake. Spread it gently to cover the top layer completely.
  11. Chill again: Return the cake to the refrigerator for at least 30 minutes to allow the glaze to set before slicing and serving.

Notes

  • For the softest, most classic eclair flavor, let this icebox cake chill overnight. This gives the graham crackers time to absorb moisture and become cake-like.
  • If you prefer a thicker, richer chocolate topping, use 1 cup of semi-sweet chocolate chips and 1/2 cup of heavy cream for the ganache.
  • This is a great make ahead dessert; it holds well in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tastetaught.com/chocolate-eclair-cake-recipe/