Introduction

If you’re looking for a quick and crowd-pleasing dessert that requires no oven time, the
No-Bake Chocolate Éclair Cake is a winner! With layers of graham crackers, creamy vanilla pudding, whipped topping, and a rich chocolate frosting, this cake tastes just like a classic éclair—without the fuss.
It’s a chilled dessert that’s perfect for parties, potlucks, or even a simple family treat.

Ingredients

For the Cake Layers:

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3 cups cold milk
• 1 (8 oz) container whipped topping (Cool Whip), thawed
• 1 box graham crackers

For the Chocolate Frosting:

• 1/3 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 cup unsalted butter
• 1/4 cup milk
• 1 tsp vanilla extract

Instructions

1. Prepare the filling: In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened. Gently fold in the whipped topping until well combined.
2. Layer the dessert: In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom. Spread half of the pudding mixture evenly over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
3. Make the frosting: In a small saucepan, combine cocoa powder, sugar, butter, and milk. Bring to a gentle boil over medium heat, stirring constantly. Boil for 1–2 minutes, then remove from heat and stir in vanilla extract. Let it cool slightly before pouring over the top graham cracker layer.
4. Chill: Cover the cake with plastic wrap and refrigerate for at least 6 hours (overnight is best) to allow the crackers to soften into a cake-like texture.
5. Serve & enjoy: Slice into squares and serve chilled.

Description

The No-Bake Chocolate Éclair Cake is light, creamy, and decadent all at once.
The graham crackers soften to mimic cake layers, the vanilla pudding filling is smooth and luscious,
and the homemade chocolate frosting adds the perfect finishing touch.
Every bite melts in your mouth, tasting just like a bakery-style éclair—but in a simple casserole form!

Tips

• Make ahead: This dessert tastes better the longer it chills, so prepare it the night before serving.
• Shortcut frosting: If you’re short on time, you can use canned chocolate frosting instead of homemade. Just soften it slightly in the microwave before spreading.
• Flavor twist: Try using chocolate or banana pudding mix instead of vanilla for a fun variation.
• Lighter version: Use sugar-free pudding, light whipped topping, and low-fat graham crackers.
• Serving idea: Top with chocolate shavings, mini chocolate chips, or crushed nuts for extra crunch.

Correction

Some people mistakenly use cook-and-serve pudding, which won’t set properly for this recipe.
Always use instant pudding for the best creamy texture.
Also, don’t skip the chilling time—it’s key for letting the flavors blend and the crackers soften.

Enjoy

This No-Bake Chocolate Éclair Cake is a dreamy, fuss-free dessert that’s guaranteed to disappear fast.
Serve it at your next gathering, and watch everyone come back for seconds!