A Dessert That Tastes Like Childhood
If you’re craving something simple, sweet, and sure to impress, this No-Bake Chocolate Éclair Cake is the dessert for you. I love serving this No-Bake Chocolate Éclair Cake during family get-togethers, and it always vanishes from the table in minutes. The layers of graham crackers, vanilla pudding, and homemade chocolate topping make this No-Bake Chocolate Éclair Cake feel like a treat straight from the bakery—without turning on the oven.
This American spin on the classic French éclair turns everything we love about the pastry into an easy, refrigerator-friendly dessert. No oven. No hassle. Just a few simple ingredients layered into sweet, creamy perfection.
Why You’ll Love This No-Bake Chocolate Éclair Cake
- No Oven Required – Perfect for hot days or quick desserts.
- Feeds a Crowd – Makes 6 generous servings (or more if sliced smaller).
- Make-Ahead Friendly – Gets better the longer it chills.
- Classic Flavors – Creamy vanilla pudding + graham crackers + chocolate = pure comfort.
- Customizable – Add whipped cream, peanut butter, or berries!
Ingredients (Serves 6)
For the Layers:
- 1 box (14.4 oz) graham crackers (you’ll need about 2 sleeves)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
For the Chocolate Topping:
- 1/2 cup semisweet chocolate chips
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Prep Time
- Prep Time: 20 minutes
- Chill Time: 6 hours minimum (overnight recommended)
- Total Time: 6–8 hours with chilling
How to Make No-Bake Chocolate Éclair Cake
Step 1: Make the Vanilla Pudding Filling
In a large bowl, whisk together the instant pudding mix and milk for 2 minutes until thickened. Gently fold in the whipped topping until smooth and fluffy.
Step 2: Layer the Graham Crackers
In a 9×13-inch baking dish, lay out a single layer of graham crackers to cover the bottom. Break them to fit if needed.
Step 3: Add Half the Filling
Spread half of the pudding mixture evenly over the graham cracker layer.
Step 4: Repeat the Layers
Add another layer of graham crackers, then the remaining pudding mixture. Finish with a final layer of graham crackers on top.
Step 5: Make the Chocolate Frosting
In a small saucepan over low heat, melt the butter and chocolate chips together. Stir in the milk and vanilla. Remove from heat and whisk in powdered sugar until smooth and pourable.
Step 6: Top and Chill
Pour the warm chocolate frosting over the final layer of graham crackers. Spread evenly. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Tips for the Best Chocolate Éclair Cake
- Chill Overnight: This allows the graham crackers to soften into cake-like layers.
- Use Full-Fat Ingredients: For the richest flavor and best texture.
- Want it firmer? Add a tablespoon of cornstarch to the pudding mix for extra structure.
- Decorate for fun: Add chocolate shavings, sliced strawberries, or drizzle with caramel.
Storage & Serving
- Fridge: Keep covered in the refrigerator for up to 4 days.
- Freezer: Can be frozen for up to 1 month—just thaw overnight in the fridge.
- Serve Chilled: For the best flavor and texture.
Fun Variations to Try
1. Peanut Butter Éclair Cake
Spread 1/2 cup of creamy peanut butter between the pudding layers for a Reese’s-style twist.
2. Strawberry Shortcake Éclair
Add a layer of sliced strawberries between the pudding and graham crackers for a fruity summer take.
3. Mocha Dream
Mix a teaspoon of instant coffee into the chocolate topping for a grown-up, espresso-kissed version.
4. Oreo Crust Version
Crush Oreos and use them instead of graham crackers for a cookies-and-cream spin.
Perfect Pairings
Beverages:
- Summer: Iced vanilla lattes or strawberry lemonade
- Winter: Hot cocoa or peppermint mocha
Serving Ideas:
- Top each slice with a fresh berry and mint leaf
- Add a dollop of whipped cream and a dusting of cocoa powder