No-Bake Chocolate Éclair Cake

No-Bake Chocolate Éclair Cake is a decadent and creamy dessert that’s unbelievably easy to make. Layers of graham crackers, velvety vanilla pudding, and a rich chocolate glaze come together to create a dessert that tastes like a classic chocolate éclair.

Perfect for potlucks, holidays, or any occasion, this no-bake treat will impress without heating up your kitchen!

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• 9×13-inch baking dish
• Offset spatula or spoon

Ingredients

For the Cake:

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3 cups cold milk
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• 1 box (14.4 oz) graham crackers

For the Chocolate Glaze:

• 1/3 cup unsweetened cocoa powder
• 1 cup powdered sugar
• 1/4 cup milk
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Directions

1. Prepare the Filling:

• In a large mixing bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until fully combined and creamy.

2. Assemble the Layers:

• Place a single layer of graham crackers on the bottom of a 9×13-inch baking dish. Spread half of the pudding mixture evenly over the crackers.
• Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.

3. Make the Chocolate Glaze:

• In a medium bowl, whisk together cocoa powder, powdered sugar, milk, melted butter, and vanilla extract until smooth and glossy.

4. Top the Cake:

• Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with an offset spatula or spoon.

5. Chill:

• Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.

6. Serve:

• Slice into squares and serve chilled.

Prep Time
20 minutes

Chill Time
4 hours

Total Time
4 hours 20 minutes

Nutrition (per serving, approx. 12 servings)

Calories: ~280,

Protein: 4g,

Carbohydrates: 45g,

Fat: 10g,

Fiber: 1g,

Sodium: 220mg

Expert Tips

• Use chocolate graham crackers for a richer flavor.
• For a thicker glaze, reduce the milk slightly or chill the glaze before spreading.
• Make individual servings by layering the ingredients in mason jars or dessert cups.

FAQs

Can I make this ahead?

Yes, this dessert is best made the day before to allow the layers to set properly.

Can I freeze this cake?

It’s not recommended to freeze this cake as the texture of the pudding and whipped topping can change.

What can I substitute for whipped topping?

Use freshly whipped cream sweetened with a little powdered sugar.

Storing & Reheating

Storing: Keep the cake covered in the refrigerator for up to 3 days.

Reheating: Serve directly from the refrigerator; no reheating required.

Substitutions & Variations

• Swap vanilla pudding for chocolate or butterscotch for a twist.
• Add a layer of sliced bananas or strawberries for extra flavor.
• Use gluten-free graham crackers for a gluten-free version.

No-Bake Chocolate Éclair Cake

No-Bake Chocolate Éclair Cake is a decadent and creamy dessert that’s unbelievably easy to make. Layers of graham crackers, velvety vanilla pudding, and a rich chocolate glaze come together to create a dessert that tastes like a classic chocolate éclair.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Whisk
• - 9x13-inch baking dish
• - Offset spatula or spoon

Ingredients

  

• **For the Cake:**
• - 2 3.4 oz boxes instant vanilla pudding mix
• - 3 cups cold milk
• - 1 8 oz container whipped topping (like Cool Whip), thawed
• - 1 box 14.4 oz graham crackers
• **For the Chocolate Glaze:**
• - 1/3 cup unsweetened cocoa powder
• - 1 cup powdered sugar
• - 1/4 cup milk
• - 2 tbsp unsalted butter melted
• - 1 tsp vanilla extract

Instructions

 

• **1. Prepare the Filling:**
• - In a large mixing bowl, whisk together the instant pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until fully combined and creamy.
• **2. Assemble the Layers:**
• - Place a single layer of graham crackers on the bottom of a 9x13-inch baking dish. Spread half of the pudding mixture evenly over the crackers.
• - Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
• **3. Make the Chocolate Glaze:**
• - In a medium bowl, whisk together cocoa powder, powdered sugar, milk, melted butter, and vanilla extract until smooth and glossy.
• **4. Top the Cake:**
• - Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly with an offset spatula or spoon.
• **5. Chill:**
• - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
• **6. Serve:**
• - Slice into squares and serve chilled.