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.

• 4 ingredient blueberry Danish
• Lemon cheesecake crescent rolls
• Peach cobbler dump cake

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.