This No-Bake Chocolate Éclair Cake is a delightful dessert that layers graham crackers, creamy vanilla pudding, and rich chocolate frosting. It's a simple yet elegant treat that requires no baking, making it perfect for any occasion.

Why You'll Love This Recipe

I love how this recipe combines classic éclair flavors into an easy-to-make cake. The layers soften overnight, creating a cake-like texture that's both creamy and satisfying. It's a crowd-pleaser that's sure to impress without the need for complex baking techniques.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (3.4 ounces) instant vanilla pudding mix
1½ cups cold milk
1 container (8 ounces) whipped topping, thawed
1 box (14.4 ounces) graham crackers
1 can (16 ounces) chocolate frosting

Directions

Prepare the Pudding Mixture: In a large bowl, I whisk together the instant vanilla pudding mix and cold milk until the mixture thickens. Then, I gently fold in the whipped topping until well combined.
Assemble the Layers: In a 9x13-inch baking dish, I arrange a single layer of graham crackers, breaking them as needed to fit. I spread half of the pudding mixture over the graham crackers. I repeat with another layer of graham crackers and the remaining pudding mixture, finishing with a final layer of graham crackers on top.
Add the Frosting: I remove the lid and foil from the can of chocolate frosting and microwave it for about 15 seconds to soften. I stir the frosting until it's smooth and pourable. Then, I pour the frosting over the top layer of graham crackers, spreading it evenly to cover.
Chill: I cover the dish with plastic wrap and refrigerate it for at least 8 hours, or overnight. This allows the graham crackers to soften and the flavors to meld together.
Serve: Once chilled, I slice the cake into squares and serve.

Servings and Timing

Servings: Approximately 12 servings
Preparation Time: 15 minutes
Chilling Time: At least 8 hours
Total Time: 8 hours 15 minutes

Variations

Chocolate Pudding: For a double chocolate version, I use chocolate pudding mix instead of vanilla.
Homemade Whipped Cream: Instead of whipped topping, I sometimes use homemade whipped cream for a fresher taste.
Peanut Butter Twist: I add a layer of peanut butter between the graham crackers and pudding for a chocolate-peanut butter combination.
Fruit Addition: Sliced bananas or strawberries can be added between layers for a fruity twist.
Gluten-Free Option: I use gluten-free graham crackers to make this dessert suitable for those with gluten sensitivities.

Storage/Reheating

Storage: I store any leftovers covered in the refrigerator for up to 3 days.
Freezing: This cake can be frozen for up to a month. I wrap it tightly in plastic wrap and foil before freezing. To serve, I thaw it in the refrigerator overnight.
Reheating: This dessert is best enjoyed cold and does not require reheating.

FAQs

Can I make this dessert ahead of time?

Yes, I often prepare it the night before to allow ample chilling time, which enhances the texture and flavor.

Is it necessary to microwave the frosting?

Microwaving the frosting makes it easier to spread evenly over the top layer.

Can I use cook-and-serve pudding instead of instant?

I recommend using instant pudding for convenience, but cook-and-serve pudding can be used if cooled completely before assembling.

How do I prevent the graham crackers from shifting during assembly?

I gently press each layer of graham crackers into the pudding to help them stay in place.

Can I add nuts to this recipe?

Chopped nuts can be sprinkled between layers or on top for added texture and flavor.

Conclusion

This No-Bake Chocolate Éclair Cake is a simple yet indulgent dessert that's sure to satisfy any sweet tooth. Its easy preparation and delicious layers make it a favorite for gatherings or a special treat at home.

No-Bake Chocolate Éclair Cake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: About 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

No-Bake Chocolate Éclair Cake is an easy, crowd-pleasing dessert that layers graham crackers, creamy vanilla pudding, whipped topping, and rich chocolate frosting. With no baking required, this make-ahead treat is perfect for potlucks, holidays, or weeknight indulgence.

Ingredients

1 box (3.4 ounces) instant vanilla pudding mix
1½ cups cold milk
1 container (8 ounces) whipped topping, thawed
1 box (14.4 ounces) graham crackers
1 can (16 ounces) chocolate frosting

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Instructions

Make the filling: Whisk vanilla pudding mix and cold milk until thickened. Fold in whipped topping until smooth.
Layer the cake: In a 9x13-inch dish, arrange a layer of graham crackers. Spread half of the pudding mixture on top. Repeat with another layer of graham crackers and the rest of the pudding mixture. Finish with a final layer of graham crackers.
Add the frosting: Microwave chocolate frosting for 15 seconds until softened. Stir until smooth and pour over the top graham cracker layer. Spread evenly.
Chill: Cover and refrigerate for at least 8 hours or overnight for best results.
Serve: Slice and enjoy cold.