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No-Bake Chocolate Eclair Cake

A close-up of a layered slice of chocolate eclair cake with graham cracker layers, creamy filling, and thick chocolate frosting.
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Make this simple, no-bake chocolate eclair cake using graham crackers, creamy vanilla pudding, and a rich chocolate topping. It is a quick, make-ahead dessert perfect for parties.

Ingredients

Scale
  • 1 box (14.4 ounces) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 box (14.1 ounces) graham crackers
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 container (16 ounces) chocolate frosting

Instructions

  1. Prepare the vanilla pudding: Whisk the instant vanilla pudding mix with 3 cups of cold milk for 2 minutes until slightly thickened. Gently fold in 8 ounces of thawed whipped topping. Set aside.
  2. Prepare the chocolate layer: In a separate bowl, whisk the instant chocolate pudding mix with 1 cup of cold milk for 2 minutes. Gently fold in the remaining 8 ounces of thawed whipped topping. Set aside.
  3. Assemble the first layer: Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers.
  4. Spread half of the vanilla pudding mixture evenly over the graham crackers.
  5. Top the vanilla layer with another layer of graham crackers.
  6. Spread all of the chocolate pudding mixture evenly over the second graham cracker layer.
  7. Top the chocolate layer with a third layer of graham crackers.
  8. Spread the remaining half of the vanilla pudding mixture over the third graham cracker layer.
  9. Cover the entire cake with the chocolate frosting, spreading it evenly.
  10. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For cleaner slices, run a knife under hot water and wipe it dry between cuts.
  • You can substitute milk with a non-dairy alternative, but the pudding may set slightly differently.
  • This cake tastes best after chilling overnight, allowing the graham crackers to soften fully.

Nutrition

Find it online: https://spoonfulsnap.com/chocolate-eclair-cake-recipe/