No Bake Chocolate Eclair Cake

No Bake Chocolate Eclair Cake is a dreamy, layered dessert that tastes just like a classic éclair—but without any of the baking or fuss. With creamy vanilla pudding, graham crackers, and a rich chocolate topping, it’s the kind of sweet treat I can whip up in minutes and enjoy for days.

Why You’ll Love This Recipe

I love how incredibly simple and satisfying this dessert is. There’s no oven, no special equipment, and no complicated steps—just mix, layer, chill, and enjoy. It’s perfect for making ahead, and it tastes even better the next day. Every bite has that soft, cake-like texture with a perfect balance of creamy filling and chocolatey topping. It’s a crowd-pleaser every time.

this Recipe

ingredients

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

• Graham crackers

• Instant vanilla pudding mix

• Cold milk

• Whipped topping (like Cool Whip), thawed

• Chocolate frosting or ganache

directions

1. I start by mixing the pudding mix with cold milk in a large bowl until it thickens slightly.

2. I fold in the whipped topping gently until the mixture is smooth and fluffy.

3. In a 9×13-inch dish, I layer graham crackers across the bottom, breaking them as needed to cover completely.

4. I spread half of the pudding mixture over the graham crackers.

5. I add another layer of graham crackers on top, then spread the remaining pudding mixture evenly.

6. I finish with a final layer of graham crackers.

7. I warm the chocolate frosting slightly (just enough to spread easily) and spread it over the top layer of graham crackers.

8. I cover and refrigerate the cake for at least 6 hours, or overnight, to allow the layers to soften and the flavors to meld.

Servings and timing

This recipe makes about 12 servings. It takes around 15 minutes to prepare, but it needs at least 6 hours to chill—overnight is ideal for the best texture.

Variations

Sometimes I switch the pudding flavor to chocolate, cheesecake, or banana for a different twist. I’ve also added a layer of sliced bananas or strawberries between the pudding layers. For a richer topping, I use a homemade chocolate ganache with heavy cream and semisweet chocolate. I even top it with crushed nuts or sprinkles when I want something a little more festive.

storage/reheating

I store this cake covered in the fridge for up to 5 days. It actually gets better as it sits. Since it’s a chilled dessert, there’s no need to reheat—just slice and serve cold.

FAQs

Can I make this cake ahead of time?

Absolutely. I always make it a day in advance to give the layers time to soften. It tastes even better the next day.

What kind of chocolate topping works best?

I usually use store-bought chocolate frosting, slightly warmed to spread easier. Ganache also works beautifully if I want a richer topping.

Do I have to use Cool Whip?

I’ve used homemade whipped cream before—it works, but it needs to be stiffly whipped and stabilized if I want it to hold up for a couple of days.

Can I use different cookies instead of graham crackers?

Yes, I’ve made it with digestive biscuits, vanilla wafers, or chocolate graham crackers for a deeper flavor. Any flat, slightly crisp cookie works.

How do I keep the top looking neat?

I spread the frosting while it’s slightly warm and use a spatula for smooth coverage. If it starts to stick, I dip my spatula in warm water.

Conclusion

No Bake Chocolate Eclair Cake is one of those desserts that never lets me down. It’s easy, delicious, and always disappears fast at parties or potlucks. Whether I’m making it for a special occasion or just because, it brings that classic bakery flavor with none of the effort.