No bake Chocolate Eclair Cake


  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 8 oz whipped topping (like Cool Whip), thawed
  • 1 box graham crackers (about 16 sheets)

For the Chocolate Topping:

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • Optional: 1–2 tablespoons milk (for thinning the chocolate glaze)

Step-by-Step Instructions

1. Prepare the Pudding Filling

  1. In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened (about 2 minutes).
  2. Fold in the whipped topping until the mixture is smooth and creamy. Set aside.

2. Layer the Cake

  1. Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers, breaking them as needed to fit.
  2. Spread half of the pudding mixture evenly over the graham cracker layer.
  3. Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture.
  4. Top with a final layer of graham crackers to complete the cake.

3. Make the Chocolate Topping

  1. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each interval, until melted and smooth.
  2. Stir in the vanilla extract and optional milk (if needed) to achieve your desired consistency.

4. Assemble and Chill

  1. Pour the melted chocolate mixture evenly over the top layer of graham crackers, spreading it gently to cover the surface.
  2. Cover the baking dish with plastic wrap and refrigerate for at least 4–6 hours, or overnight, to allow the cake to set and the graham crackers to soften.

5. Serve and Enjoy

  1. Slice the cake into squares and serve chilled.
  2. Enjoy every bite of this rich, creamy, and indulgent No-Bake Chocolate Éclair Cake!
  3. Perfect as a standalone dessert or paired with a glass of milk or coffee for a sweet treat.

Tips for Success

  • Use Fresh Ingredients: High-quality chocolate chips and fresh whipped topping make a noticeable difference in flavor and texture.
  • Switch Flavors: Substitute vanilla pudding with chocolate or cheesecake-flavored pudding for variety.
  • Add Mix-Ins: Stir in crushed nuts, sprinkles, or mini chocolate chips into the pudding layer for extra texture.
  • Store Properly: Store in an airtight container in the fridge for up to 3 days. Freeze for longer storage, though the texture may change slightly upon thawing.

Why This Recipe Works

This No-Bake Chocolate Éclair Cake combines the creamy richness of pudding and whipped cream with the satisfying crunch of graham crackers and the decadence of chocolate into a dessert that’s both satisfying and indulgent. The no-bake preparation ensures consistent results without requiring advanced baking skills, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone treat or customized with your favorite toppings, this recipe delivers big on taste and simplicity.

Conclusion: A Treat Everyone Will Love

Whether you’re craving something rich and chocolatey, looking for a no-bake dessert option, or simply want to indulge in a homemade treat, this No-Bake Chocolate Éclair Cake is sure to delight. Its bold flavors, satisfying textures, and practical preparation make it a standout recipe that’s as versatile as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this cake might just inspire others to try it too! 🍴✨