When it comes to easy desserts that taste like a million bucks, few recipes hold a candle to the No-Bake Chocolate Éclair Cake. Creamy, chocolatey, and layered to perfection, this chilled dessert captures all the flavors of a classic French éclair without the fuss of pastry shells, ovens, or complicated techniques.
Instead of pâte à choux and pastry cream, this cake uses pantry-friendly ingredients: graham crackers, instant pudding, whipped topping, and a luscious chocolate glaze. After chilling, the layers soften into a cake-like texture that slices beautifully and melts in your mouth. It’s the kind of dessert that looks impressive, tastes indulgent, and comes together in minutes.
Why You’ll Love This Recipe
No Oven Required: Perfect for summer or anytime you want a quick dessert. Foolproof Layers: Graham crackers soften into “cake” while pudding creates a rich cream filling. Make-Ahead Friendly: Actually tastes better after chilling overnight. Crowd Favorite: A nostalgic, comforting dessert everyone asks for seconds of.
Ingredients:
For one 9×13-inch pan (serves 12–16):
2 (3.4 oz) boxes instant vanilla pudding mix
3 cups cold whole milk
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 box graham crackers (about 14–16 full sheets)
1 can (16 oz) chocolate frosting or homemade glaze (see below)
Optional Homemade Chocolate Glaze:
⅓ cup unsweetened cocoa powder
1 cup granulated sugar
¼ cup milk
¼ cup unsalted butter
1 teaspoon vanilla extract
Instructions:
Prepare the Filling
In a large bowl, whisk pudding mix with cold milk until thickened (about 2 minutes). Fold in the whipped topping until smooth and creamy.
Assemble the Layers
Place a single layer of graham crackers on the bottom of a 9×13 dish, breaking crackers as needed to fit.
Spread half of the pudding mixture evenly over the crackers.
Add another layer of graham crackers, followed by the remaining pudding mixture.
Finish with a final layer of graham crackers on top.
Add the Chocolate Topping
If using canned frosting: Microwave for 20–30 seconds to soften, then spread evenly over the top layer of crackers.
If making homemade glaze: Combine cocoa, sugar, and milk in a saucepan. Bring to a boil for 1 minute, then remove from heat. Stir in butter and vanilla until smooth. Cool slightly before pouring over the cake.
Chill and Set Cover and refrigerate for at least 4 hours (overnight is best) to allow the crackers to soften into cake-like layers.
Serve and Enjoy Slice into squares and serve chilled.
Tips & Variations
Flavor Swap: Try chocolate, banana, or cheesecake-flavored pudding instead of vanilla. Add Texture: Sprinkle crushed nuts, mini chocolate chips, or sliced strawberries between layers. Mini Version: Assemble in individual cups or mason jars for portable treats. Lighter Option: Use sugar-free pudding and light whipped topping.
Storage
Refrigerate covered for up to 4 days. This dessert does not freeze well, as the texture of the pudding and crackers may change.
Final Thoughts
The No-Bake Chocolate Éclair Cake is proof that sometimes the simplest desserts are the most memorable. With just a handful of ingredients and no baking required, it transforms into a rich, indulgent treat that tastes like it came from a bakery. Whether you’re serving it at a potluck, family dinner, or holiday gathering, this cake is guaranteed to disappear fast.