No Bake Chocolate Eclair Cake
Indulge in this dreamy No Bake Chocolate Eclair Cake — a simple, crowd-pleasing dessert that combines layers of creamy vanilla pudding, graham crackers, and rich chocolate frosting. No oven required, just layer, chill, and enjoy!
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- Rectangular Baking Dish
- Plastic Wrap
Ingredients
Cake Layers
- 1 box graham crackers about 14–16 sheets
- 2 cups vanilla pudding mix instant type
- 3 cups milk cold
- 8 oz whipped topping such as Cool Whip
- 1 cup chocolate frosting store-bought or homemade
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk the vanilla pudding mix and cold milk together until smooth and thickened, about 2–3 minutes.
- Fold in the whipped topping and vanilla extract until fully combined and creamy.
- In a 9x13-inch rectangular dish, arrange a layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture evenly over the graham crackers.
- Top with a layer of chocolate frosting, spreading gently over the pudding layer.
- Repeat the layering process: another layer of graham crackers, the remaining pudding mixture, and the rest of the frosting.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften.
- Slice and serve chilled. Optionally, garnish with chocolate shavings, nuts, or berries before serving.
Notes
For a lighter version, use sugar-free pudding mix and light whipped topping. To make it dairy-free, substitute plant-based milk and whipped topping. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 3 months.