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No-Bake Chocolate Eclair Cake

No-Bake Chocolate Eclair Cake

A creamy, chilled dessert that layers soft graham crackers, a vanilla pudding filling, and a glossy chocolate topping, delivering the classic éclair flavor with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 13 hours
Servings: 12 squares
Course: Dessert, Party
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Creamy Filling Base
  • 2 packages instant vanilla pudding mix (3.5 oz each) Use for the pudding base.
  • 3 cups milk Cold milk helps the pudding set faster.
  • 1 container whipped topping (Cool Whip, 8 oz), thawed Adds lightness and fluffiness to the filling.
Layering Ingredients
  • 2 sleeves graham cracker squares Forms layers that soften into a cake-like texture.
Topping
  • 1 tub chocolate frosting (16 oz) Microwave for easier spreading.

Method
 

Preparation of Pudding Mixture
  1. In a medium bowl, whisk together instant vanilla pudding mix, milk, and whipped topping until thick and creamy.
Layer Assembly
  1. Place a single layer of graham crackers in the bottom of a 9x13-inch baking dish.
  2. Spread half of the pudding mixture over the graham crackers.
  3. Add another layer of graham crackers on top, followed by the remaining pudding mixture.
  4. Add a final layer of graham crackers on top.
  5. Cover and refrigerate for 30–60 minutes to start softening.
Finishing Touches
  1. Microwave the tub of frosting for about 15 seconds to soften, stir, then spread evenly over the top graham cracker layer.
  2. Cover again and refrigerate overnight to allow the layers to meld and achieve an eclair-like texture.
Serving
  1. Slice into squares and enjoy chilled.

Notes

Store covered in the refrigerator for up to 3–4 days. Freeze individual slices wrapped tightly for up to one month; thaw in the refrigerator before serving.