No bake Chocolate Eclair Cake recipe

Chocolate Eclair Cake is an old fashioned sheet cake that requires no baking and is reminiscent of a chocolate coated, creamy eclair. Made for generations, this cake is always one of the most popular desserts at any potluck, so I thought it deserved a revisit.

You don’t have to be a baker to layer graham crackers with pudding and whipped topping, and then slather everything in rich chocolate frosting.

Overnight, the refrigerator does all the hard work for you, softening those layers into a perfectly sweet, creamy, chocolatey cake that tastes like you worked much harder than you did.
This Easy No-Bake Eclair Cake is not only simple to make but it is absolutely scrumptious. Absolutely no stovetop or oven is needed! The hardest part? Waiting to eat it! This is a great dessert for a crowd.


2 (3.5 oz) package of instant vanilla pudding mix
1 (8 oz) container of whipped topping (COOL WHIP) thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting

How To Make No bake Chocolate Eclair Cake !

In a medium bowl, mix together the pudding mix, milk and Cool Whip.
In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

Spread half of the pudding mixture on top of the crackers.
Layer another layer of graham crackers over the pudding mixture.
Then layer the other half of the pudding mixture on top of crackers.
Top with a final layer of graham crackers.
Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.

When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
Take out and stir frosting. It should be easily spreadable now.
Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.

Place plastic wrap over top of dish and put back in fridge and let it chill overnight.
This dessert gets better over time. The graham crackers need plenty of time to soften up.
When ready, slice and serve!
Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
Chocolate frosting: I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute Homemade Chocolate Frosting if you prefer that.
Yield: This recipe yields one 9-inch by 13-inch Eclair cake. Your actual servings vary depending on how you cut the slices, but I usually aim for 20 pieces.
Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (I personally prefer this cake after it sits for at least 24 hours).
Make ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that’s a good thing.
Freezer: To freeze Eclair Cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.
Serving: 1slice
Calories: 203kcal
Carbohydrates: 32g
Protein: 3g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 4mg
Sodium: 195mg
Potassium: 137mg
Fiber: 1g
Sugar: 20g
Vitamin A: 69IU
Calcium: 66mg
Iron: 1mg

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