No Bake Chocolate Eclair Cake
Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
We all grew up with chocolate eclair cake, the one made with pudding and graham crackers right? We’d be really surprised if you didn’t. The recipe has been passed around at church, potlucks, picnics, and family gatherings for years, and it is still one of the easiest make-ahead desserts in our lineup. We ditched the frosting part of the recipe though, we find that slightly melting a can of chocolate fudge frosting makes it even easier.
Most of the time we make it the classic way with vanilla pudding, graham crackers, and a simple chocolate topping. Every so often, we switch things up with a triple chocolate variation, we just make a few simple swaps. Both versions are no-bake, both are simple, and both taste even better after a night in the fridge.
We also have one more eclair cake variation that was inspired by Samosa cookies. That one is loaded with chocolate, caramel, and toasted coconut. We call it No Bake Caramel Delight Eclair Cake. Just shows how many variations you can make with this one simple dessert.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Chocolate Eclair Cake
Equipment
Ingredients
- 2 3.4 ounce boxes instant pudding vanilla or chocolate
- 3 cups milk
- 8 ounces frozen dessert topping thawed
- 14.4 ounces graham crackers or chocolate graham crackers
- 16 ounces chocolate fudge frosting
Instructions
- In a medium-size bowl, mix both boxes of pudding and milk with a whisk until it begins to thicken.2 3.4 ounce boxes instant pudding, 3 cups milk
- Add dessert topping and mix with a spoon until it is well combined and the color is even. Set aside.8 ounces frozen dessert topping
- Line a 9 X 13 pan with a layer of graham crackers, break the crackers as necessary to fill in large gaps.14.4 ounces graham crackers
- Spread half of the pudding mixture over the layer of crackers.
- Place another layer of crackers over the pudding mixture in the pan. Again, breaking the crackers as necessary to fill in large gaps.
- Place the last half of graham crackers over the pudding. The top layer may require more crackers than the other layers depending on the type of pan used.
- Heat the frosting in a microwave at 30-second intervals, stirring after each interval. Continue until frosting is a pourable consistency.16 ounces chocolate fudge frosting
- Pour frosting over the top layer of graham crackers as evenly as possible. It should spread on its own, but if it does not just use a butter knife or an off-set spatula to cover all of the graham crackers.
- Place in refrigerator for at least 12 hours for best results.
Notes
- The original version of this cake used a homemade chocolate frosting instead of canned. To make it, melt 3 tablespoons butter with 3 tablespoons water, whisk in 3 tablespoons cocoa, then stir in 1 to 1 ½ cups powdered sugar until pourable. Spread over the top layer of graham crackers.
- Store covered in the refrigerator for up to 3 to 4 days.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Pro Tips for Your No-Bake Eclair Cake
Standard graham crackers won’t fit perfectly in a 9×13 pan. Don’t stress over filling every tiny gap! We sure don’t let it slow us down.
Alternating the direction of the whole cracker sheets by layer helps the finished dish hold together more like a cake.
Don’t worry if you see a few small lumps in the pudding – a whisk helps, but even with lumps, it will set up just fine, no one will notice!
When spreading the pudding layer, make sure it reaches all the way to the edges of the crackers. This helps them soften evenly.
You need to let this sit in the refrigerator 8 hours, preferably 12. You can eat it before then, but the graham crackers with still be crispy and near impossible to cut through.
Storage
Store No-Bake Eclair Cake covered in the refrigerator. It will keep for 3 to 4 days.
More of Our Favorite Desserts You Will Love
Want to See The Kitchen Tools We Love? Check Out Our Amazon Storefront For Some of Our Favorite Gadgets, Gear, and Ingredients! This is an affiliate link, we may earn commission from your purchases.
FOLLOW US ON SOCIAL MEDIA AND SAVE THIS RECIPE
SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
