This no bake chocolate eclair cake is made with vanilla instant pudding, and chocolate icing in between layers of graham cracker crust.
Chocolate Eclair Cake
From the recipe collection of Tara Ippolito
If you have an event that you need to bring to, this chocolate eclair cake is it!
This is the absolute best dessert with the least amount of effort.
These is zero baking involved. Which is great for someone like me who’s not an awesome baker.
Just layer everything together, pop it in the fridge and you’re done.
I’ve made this simple dessert so many times and everyone just loves it.
It’s like one big giant eclair. Who wouldn’t like that?
The ingredients are so simple and putting this together is a breeze.
My family and friends so crazy for this whenever I make it.
I hope you give this one a try. I know that if you do, you’ll love it just as much as we do.
Fast. Simple. Delicious.
Did you know that I have a cookbook called Fast Simple Delicious?
It’s 60 no fuss no fail comfort food recipes perfect for busy weekday dinners.
Click HERE to order your copy or click the 3 lines in the top right corner and click “Book”. Thank you for the
Chocolate eclair cake variations
Here are some great ways to add some variety to this recipe.
- Graham crackers- feel free to swap out traditional graham crackers for any other flavor like chocolate.
- Pudding- this will veer off the eclair theme, but any kind of pudding flavor would add a nice spin to this recipe. Dont be afraid to get creative.
- Icing- Any flavor icing will do, also. So choose your favorite.
- Toppings- I did not add any toppings to this recipe but whatever you can think of would work. Try adding crushed candy bars, chocolate chips or nuts if you’d like.
Other easy dessert recipes
If you like super easy desserts like this one, here are some other desserts that I know you’ll love, too.
Chocolate eclair cake ingredients
- Vanilla/ French vanilla instant pudding
- Milk
- Graham crackers
- Cool whip (thawed)
- Chocolate icing
Instructions
First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk.
Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.
Next fold in the whole container of cool whip.
Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.
Next, place half of the pudding mixture on top of the graham crackers and spread them out.
Then add another layer of graham crackers.
Now add the rest of the pudding mixture.
After that, add a final layer of graham crackers.
Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.
Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.
Now cover the cake and place it in the fridge for at least two hours and up to overnight.
Finally, serve and enjoy.
Chocolate Eclair Cake
Ingredients
- 2 3.4oz Vanilla or French Vanilla instant pudding
- 1 box Graham cracjers
- 1 16oz Cool whip
- 3 cups Milk
- 1 16 oz Chocolate frosting.
Instructions
- First, add the instant vanilla pudding boxes into a medium sized bowl and add the milk. Then, whisk the milk and instant pudding together until the mixture starts to thicken. I used an electric mixer to speed the process up but whisking will work, too.
- Next fold in the whole container of cool whip.
- Now line the bottom of a 9 x 13” baking dish will a layer of the graham crackers. Break them up on their perforated lines to fill up any holes if needed.
- Next, place half of the pudding mixture on top of the graham crackers and spread them out.
- Then add another layer of graham crackers and add the rest of the pudding mixture.
- After that, add a final layer of graham crackers.
- Next, take the off plastic lid and foil seal and place the icing in the microwave for 30-60 seconds or until the icing is melted.
- Then evenly pour the icing over the top of the last layer of graham crackers. Use the back of spoon to carefully smooth it over if needed.
- Now cover the cake and place it in the fridge for at least two hours and up to overnight.
- Finally, serve and enjoy.
Penney Lewis says
Can. This be done with gluten free crackers?
Anonymous says
I sent my husband to get the ingredients. He accidentally got cinnamon graham crackers. I decided to go ahead and use them. It was so delicious. Great recipe
Al Dente Diva says
It’s depends what too soggy means to you but I don’t think so. They’re supposed to soften up. Just give them a quick dunk
Anonymous says
Does crackers get too soggy
Anonymous says
Graham crackers are the last layer. It's g crackers, pudding, g crackers, pudding, g crackers
Anonymous says
The pudding is the last layer before the icing..
Al Dente Diva says
Hello. It does by the recipe card. It’s 3 cups
Anonymous says
Why doesn't your recipe say how much milk? Is it only one cup for the two boxes of pudding mix?
Anonymous says
Last layer is Graham crackers. I have made this numerous times. It's really easy and a firehouse favorite. Overnight in fridge is best.
Constance Ruffing says
I have a question, you say that the last layer before the icing is graham crackers but in the pictures it shows you pouring chocolate over a layer of pudding mix. Should we do the pudding mix in thirds and make the pudding mix the last layer or is the last layer actually the graham crackers and then the icing??