Chocolate Eclair Cake

Lucious layers of a creamy vanilla pudding mixture complement graham crackers and a coating of chocolate frosting on top to create this Chocolate Eclair Cake.

If you enjoy the vanilla filling in a Dirt Cake or our Lemon Delight, this easy dessert recipe is worth a try!

Chocolate Eclair Cake Recipe

Only 5 ingredients make this delicious and creamy cake easy to mix up and share at a summer cookout, get together with friends, church meal or a retirement party.

With fewer steps as a no-bake recipe that uses graham crackers for a crust instead of a baked dough like our Cream Puff Cake, the filling is equally amazing.

Allow enough time to fully refrigerate or partially freeze before serving and this is one of the easiest desserts we make!

People think this cake takes more effort than it does. The creamy vanilla pudding, graham cracker crust and chocolate frosting make a wonderful combination. Enjoy!

Ingredients Needed and Substitutions:

• Instant Vanilla Pudding – 2 small boxes or 1 1/2 large boxes of instant pudding. Cook and serve will not work here. French vanilla is an acceptable substitute. Changing any other flavors will significantly change the flavor of the no bake dessert. If you change pudding flavors, then change the frosting to pair appropriately. Lemon pudding works well with a vanilla frosting.
• Milk – We typically use 2% as that’s what we stock in our fridge, 1% or whole work fine.
• Graham Crackers – You’ll need the whole box.
• Cool Whip – Store brand whipped topping works fine too.
• Chocolate Fudge Frosting – Milk chocolate or other fugde flavors work okay too.

How To Make A No-Bake Eclair Cake

Defrost whipped topping in the refrigerator for 2 to 4 hours before using.

In a large mixing bowl whisk together instant vanilla pudding and milk.

Then add whipped topping and use a silicone spatula to fold in.

We find that breaking the graham crackers into squares makes them easier to arrange. A few may need to be broken into individual rectangle pieces. Take care to keep the edges straight while doing this.

Layer half of the creamy mixture on top. Add another layer of graham crackers.

Keep repeating. There will be three layers of graham crackers (bottom, middle and top) with frosting on top.

There should be a solid layer of graham crackers on top.

Remove every piece of foil from the frosting before warming for :15 second intervals in the microwave. Stir often. As soon as the frosting is spreadable pour and spread over the crackers taking care not to displace any.

Cover and refrigerate for 6 to 8 hours until chilled through to the center.

Recipe Tips and Tricks

• Enjoy within 1 to 2 days as the graham crackers will soften quickly. Keep covered and refrigerated.
• When melting the can of frosting, just barely warm and stir often. If fully melted and really hot, allow the frosting to cool before pouring and spreading over the cool ingredients.
• We learned through recipe testing that it is important to give this cake at least 6 to 8 hours to refrigerate or about 4 hours in a level spot in the freezer. Not long after serving it will soften and be better served with a spoon than cake server.

More Delicious No-Bake Desserts

The Fastest Cookie we make is my mom’s classic recipe and one of my kid’s favorites.

Cocoa Puffs Cereal Bars another kid favorite that adults enjoy too.

Grandma’s Fudge freezes well and is good anytime of the year!

In the fall we love this Pumpkin Cream Puff Cake.