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Easy No-Bake Chocolate Eclair Cake

A close-up slice of amazing eclair cake showing layers of graham crackers, cream filling, and thick chocolate frosting.
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You can make this rich, creamy No-Bake Chocolate Eclair Cake using simple ingredients. This layered pudding dessert uses graham crackers instead of pastry, making it a quick, crowd-pleasing treat perfect for potlucks.

Ingredients

Scale
  • 2 (3.9 ounce) packages instant vanilla pudding mix
  • 4 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (14.4 ounce) box graham crackers (about 36 crackers)
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 1 cup cold milk (for chocolate layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the vanilla pudding layer: In a large bowl, whisk together the instant vanilla pudding mix and 4 cups of cold milk until the mixture thickens, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Assemble the first layer: Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers, breaking them as needed to fit the bottom completely.
  3. Add the filling: Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
  4. Create the second cracker layer: Top the pudding with another layer of graham crackers.
  5. Add the remaining filling: Spread the remaining half of the vanilla pudding mixture over the second cracker layer.
  6. Create the final cracker layer: Top with a final layer of graham crackers.
  7. Prepare the chocolate topping: In a small saucepan, combine the instant chocolate pudding mix and 1 cup of cold milk. Whisk constantly over medium heat until the mixture thickens and comes to a boil. Remove from heat.
  8. Melt chocolate for ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Whisk until smooth to create a ganache.
  9. Combine toppings: Stir the thickened chocolate pudding mixture into the chocolate ganache until fully blended.
  10. Frost the cake: Pour the warm chocolate topping evenly over the top layer of graham crackers, spreading it to cover the edges.
  11. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften into a cake-like texture.
  12. Serve: Slice and serve this easy eclair cake cold.

Notes

  • For the best texture, chill this dessert without baking for a minimum of 6 hours. This allows the graham crackers to absorb moisture and soften completely.
  • You can use pre-made chocolate frosting instead of making the ganache topping if you want to save a few minutes.
  • This recipe is excellent for make ahead dessert planning since it must chill before serving.

Nutrition

Find it online: https://devourdish.com/eclair-cake-easy-no-bake-chocolate-recipe/