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No-Bake Chocolate Éclair Cake Recipe

No-Bake Chocolate Éclair Cake Recipe

4.6 from 50 reviews

  • Author: Chef
  • Total Time: 20 minutes + 4–6 hours chilling
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This no-bake chocolate éclair cake is a creamy, dreamy dessert featuring luscious layers of graham crackers, smooth vanilla pudding, fluffy whipped topping, and a generous spread of rich chocolate frosting. With minimal effort and no oven required, it’s the perfect make-ahead treat for gatherings or weeknight indulgence. After an overnight chill, each slice cuts cleanly, delivering that classic éclair experience without the fuss!

Ingredients

Scale

For the Cake Layers

  • 2 sleeves graham cracker squares

For the Filling

  • 2 (3.5 oz) packages instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container whipped topping (COOL WHIP), thawed

For the Topping

  • 1 (16 oz) tub chocolate frosting

Instructions

  1. Prepare Pudding Mixture: In a medium bowl, whisk together the instant vanilla pudding mixes and cold milk until thickened and smooth, about 2 minutes.
  2. Fold in Whipped Topping: Gently fold the thawed Cool Whip into the pudding mixture until creamy and well blended.
  3. Layer Graham Crackers: Arrange a single layer of graham cracker squares on the bottom of a 9×13-inch baking dish, breaking pieces as needed to cover the entire surface.
  4. Add First Pudding Layer: Evenly spread half of the pudding mixture over the graham crackers, smoothing with a spatula.
  5. Second Graham Cracker Layer: Place another layer of graham crackers over the pudding, again breaking as needed to fit the dish.
  6. Add Final Pudding Layer: Spread the remaining pudding mixture evenly over the second layer of crackers.
  7. Top with Last Layer of Crackers: Cover the pudding with a final layer of graham crackers.
  8. Refrigerate to Firm: Cover the dish with plastic wrap and refrigerate for at least 30 minutes so the layers can set slightly.
  9. Soften and Apply Frosting: Warm the chocolate frosting in the microwave for about 15 seconds to soften. Stir until smooth, then spread evenly over the top graham cracker layer.
  10. Chill Overnight: Cover again and refrigerate the cake for 4–6 hours, or ideally overnight. This allows the graham crackers to soften and the flavors to meld for the perfect éclair texture.
  11. Slice and Serve: Cut into squares and serve chilled, straight from the refrigerator.

Notes

  • Chilling overnight is highly recommended for the best texture and flavor.
  • If desired, substitute homemade chocolate ganache for the store-bought frosting.
  • You can use sugar-free pudding and light whipped topping for a lighter version.
  • Try experimenting with different pudding flavors for a twist, such as French vanilla or cheesecake.
  • Let the cake sit at room temperature for 10 minutes before slicing for cleaner cuts.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 square (1/12th of cake)
  • Calories: 380 kcal
  • Sugar: 28g
  • Sodium: 330mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 10mg

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