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No-Bake Chocolate Eclair Cake

A cross-section slice of chocolate eclair cake showing layers of graham cracker crust, vanilla cream, and chocolate filling, topped with shiny chocolate glaze.
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You can make this easy, crowd-pleasing chocolate eclair cake without turning on your oven. It features layers of graham crackers, creamy vanilla pudding, and a rich chocolate topping for a decadent, make-ahead dessert.

Ingredients

Scale
  • 1 (14.4 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (10.5 ounce) box graham crackers (about 36 full sheets)
  • 1 (5.1 ounce) package instant chocolate pudding mix
  • 2 cups cold milk (for chocolate layer)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the vanilla filling: In a medium bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until thick, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Assemble the first layer: Arrange one layer of graham crackers in the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
  3. Add the vanilla filling: Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
  4. Add the second graham cracker layer: Place another layer of graham crackers over the pudding.
  5. Add the remaining vanilla filling: Spread the rest of the vanilla pudding mixture over the second cracker layer.
  6. Add the final graham cracker layer: Top with the last layer of graham crackers.
  7. Prepare the chocolate topping: In a small saucepan, combine the instant chocolate pudding mix and 2 cups of cold milk. Whisk until smooth. Heat over medium heat, stirring constantly, until the mixture thickens to a pudding consistency. Remove from heat.
  8. Stir in chocolate chips: Add the chocolate chips to the hot chocolate mixture and stir until they are completely melted and the topping is smooth.
  9. Add heavy cream: Stir the heavy cream into the chocolate mixture until fully incorporated.
  10. Top the cake: Pour the warm chocolate topping over the top layer of graham crackers, spreading it evenly to cover the entire surface.
  11. Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften and the cake to set.
  12. Serve: Cut into squares and serve cold. This is a perfect make-ahead dessert.

Notes

  • For a richer chocolate topping, substitute the chocolate pudding mix and milk with a simple chocolate ganache made from 1 cup of semi-sweet chocolate chips and 3/4 cup of heavy cream heated until smooth.
  • If you prefer a firmer filling, use regular (not instant) vanilla pudding and cook it according to package directions, then chill before folding in the whipped topping.
  • This icebox cake tastes best after a full overnight chill, which softens the graham crackers to an eclair-like texture.

Nutrition

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