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Easy No-Bake Chocolate Eclair Cake

Close-up of a layered eclair cake slice featuring graham crackers, white cream, chocolate pudding, and a thick chocolate glaze.
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Prepare this simple, crowd-pleasing dessert that tastes like a classic éclair without turning on your oven. This recipe uses graham crackers, vanilla pudding, and a rich chocolate glaze for a refreshing, make-ahead treat.

Ingredients

Scale
  • 1 box (11.3 oz) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 box (14.4 oz) graham crackers
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk
  • 2 tablespoons butter

Instructions

  1. Prepare the vanilla pudding: Whisk the instant vanilla pudding mix and 3 cups of cold milk together in a large bowl until the mixture thickens, about 2 minutes. Gently fold in half of the thawed whipped topping until just combined.
  2. Assemble the first layer: Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking dish. Break crackers as needed to cover the bottom completely.
  3. Add the filling: Spread half of the vanilla pudding mixture evenly over the graham cracker layer. Top with a second layer of graham crackers.
  4. Add the second filling layer: Spread the remaining half of the vanilla pudding mixture over the second layer of crackers. Top with a final layer of graham crackers.
  5. Top with whipped topping: Spread the remaining half of the whipped topping over the final cracker layer, covering the surface completely. Cover the dish and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the crackers to soften.
  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 mixture is smooth and melted. Remove from heat.
  7. Glaze and serve: Pour the warm chocolate glaze evenly over the chilled cake. Spread quickly to cover the top layer. Return the cake to the refrigerator until the glaze sets, about 30 minutes. Slice and serve cold.

Notes

  • For the best texture, chill the cake for a full 8 hours or overnight. This allows the graham crackers to absorb moisture and soften completely, mimicking the éclair pastry texture.
  • If you want a thicker chocolate topping, reduce the milk in the glaze to 1/3 cup.
  • This is a great make ahead dessert for potlucks and gatherings.

Nutrition

Find it online: https://pureplatepath.com/easy-eclair-cake-recipe/