NO BAKE CHOCOLATE ECLAIR CAKE RECIPE
No-bake chocolate eclair cake with graham crackers, vanilla pudding, whipped topping, and chocolate frosting—easy make-ahead dessert crowd-pleasing recipe.
Ingredients
- 1 box about 14.4 ounces graham crackers
- 2 boxes 3.4 ounces each instant vanilla pudding mix
- 3½ cups cold whole milk
- 1½ teaspoons pure vanilla extract
- 1 container 8 ounces whipped topping, thawed
- 1 can 16 ounces chocolate frosting
- 2 to 3 tablespoons milk for thinning frosting
- Optional garnish: mini chocolate chips or chocolate shavings
Instructions
- In a large bowl, whisk the instant pudding mixes with the cold milk for about 2 minutes, until thickened.
- Whisk in the vanilla extract.
- Fold in the whipped topping until smooth and fluffy.
- Place a single layer of graham crackers in the bottom of a 9×13-inch baking dish, breaking crackers as needed to fit.
- Spread one-third of the filling over the crackers.
- Add another layer of graham crackers, then another one-third of the filling.
- Add a third layer of graham crackers, then the final one-third of the filling. Top with a final layer of graham crackers.
- Microwave the chocolate frosting for 10 to 15 seconds. Stir, then add 2 tablespoons milk and stir again. Add 1 more tablespoon milk if needed for a smooth, spreadable consistency.
- Spread the softened frosting evenly over the top cracker layer.
- Cover and refrigerate at least 8 hours, preferably overnight. Slice and serve cold.
Notes
For the cleanest slices, chill overnight and wipe your knife between cuts.
Whole milk makes the filling thicker and richer. Lower-fat milk can work, but the dessert may be softer.
If you prefer a less-sweet topping, swap the frosting for a simple chocolate ganache.