Print

Ultimate No-Bake Chocolate Eclair Cake

A square slice of no-bake eclair cake featuring graham cracker layers, creamy filling, and a rich chocolate glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy No-Bake Chocolate Eclair Cake for your next gathering. It layers graham crackers, vanilla pudding, and whipped topping, finishing with a rich chocolate glaze. It tastes like a classic éclair without any baking.

Ingredients

Scale
  • 1 (14.4 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (11 ounce) boxes graham crackers
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk
  • 2 tablespoons butter

Instructions

  1. Prepare the pudding: In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of cold milk until the mixture thickens, about 2 minutes. Gently fold in the thawed whipped topping until just combined.
  2. Assemble the first layer: Arrange one layer of graham crackers in the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the bottom evenly.
  3. Add the filling: Spread half of the pudding mixture evenly over the graham cracker layer.
  4. Add the second layer: Top the pudding layer with a second layer of graham crackers. Spread the remaining half of the pudding mixture over this layer.
  5. Chill: Cover the dish and refrigerate for at least 3 hours, or until the pudding is firm. This chilling time is important for structure.
  6. Make the chocolate glaze: In a small saucepan over medium heat, combine the chocolate chips, 1/2 cup milk, and butter. Stir constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat.
  7. Top the cake: Pour the warm chocolate glaze evenly over the chilled pudding layer. Spread it quickly to cover the entire surface.
  8. Final chill: Return the cake to the refrigerator and chill for at least 1 more hour before slicing and serving.

Notes

  • You can make this entire dessert ahead of time; it tastes best after chilling overnight.
  • For a slightly firmer texture, use regular vanilla pudding mix instead of instant, but adjust the chilling time as needed for setting.
  • If you want a fudgier topping, add 1 teaspoon of vanilla extract to the melted chocolate mixture before pouring.

Nutrition

Find it online: https://bringdish.com/easy-no-bake-eclair-cake-recipe/