Name: No-Bake Chocolate Eclair Cake You Can't Resist Making
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: Graham crackers; Vanilla pudding mix (instant); Milk (whole milk recommended); Whipped topping; Chocolate sauce (store-bought or homemade)

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Why You’ll Love This Recipe

This cake is a no-fuss dessert that tastes like it took hours to prepare. The layers of pudding soften the graham crackers into a cake-like texture, while the whipped topping and chocolate drizzle add a light yet decadent finish. It’s budget-friendly, requires minimal ingredients, and can be made ahead of time—making it the perfect dessert for gatherings, potlucks, or simply treating your family after dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake layers
Graham crackers
Vanilla pudding mix (instant)
Milk (whole milk recommended)

For the topping
Whipped topping
Chocolate sauce (store-bought or homemade)

Directions

In a mixing bowl, whisk together the vanilla pudding mix and milk until smooth and thickened, about 2 minutes.
In an 8×8-inch dish, arrange half of the graham crackers in a single layer.
Spread half of the pudding evenly over the graham crackers.
Add another layer of graham crackers, followed by the remaining pudding.
Spread whipped topping over the entire surface of the dessert.
Drizzle chocolate sauce generously on top.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and timing

This recipe makes 8 slices.
Prep time: 15 minutes
Chilling time: 4 hours
Total time: 4 hours 15 minutes

Variations

Use chocolate pudding instead of vanilla for a double-chocolate version.
Add sliced bananas or strawberries between the layers for a fruity twist.
Swap whipped topping for homemade whipped cream for a richer taste.
Use flavored graham crackers such as cinnamon or chocolate for extra depth.
Top with crushed nuts or sprinkles for a fun, crunchy finish.

Storage/Reheating

Store leftover eclair cake covered in the refrigerator for up to 3 days. Since this is a chilled dessert, it does not require reheating. For longer storage, freeze individual slices in airtight containers for up to 1 month. Thaw in the refrigerator overnight before serving.

FAQs

What is a no-bake eclair cake?

It’s a layered dessert made with graham crackers, pudding, and whipped topping, chilled until the crackers soften into a cake-like texture.

Do I have to use instant pudding?

Yes, instant pudding works best for this recipe because it sets quickly and creates a smooth filling.

Can I use homemade whipped cream instead of whipped topping?

Absolutely. Homemade whipped cream will make the cake richer but may soften faster, so serve within a day or two.

How long does this cake need to chill?

At least 4 hours, but overnight is ideal for the best texture and flavor.

Can I make this dessert ahead of time?

Yes, it’s perfect for preparing a day in advance since chilling improves the texture.

What kind of chocolate sauce should I use?

You can use store-bought chocolate syrup or make a simple homemade ganache for a richer topping.

Can I make this recipe gluten-free?

Yes, substitute gluten-free graham crackers and ensure your pudding mix is gluten-free.

Can I add more layers?

Of course! Simply repeat the cracker and pudding layers to create a taller cake.

How do I prevent the whipped topping from melting?

Keep the cake refrigerated until ready to serve and avoid leaving it at room temperature for too long.

Can I freeze eclair cake?

Yes, freeze slices for up to a month. Thaw in the refrigerator before serving for the best consistency.

Conclusion

This No-Bake Chocolate Eclair Cake is a simple yet elegant dessert that delivers big flavor with minimal effort. With creamy pudding, soft graham cracker layers, and a luscious chocolate topping, it’s the kind of dessert that disappears quickly at the table. Whether for a summer evening, potluck, or make-ahead treat, this recipe is one you’ll find yourself making again and again.

No-Bake Chocolate Eclair Cake You Can’t Resist Making

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A creamy, indulgent no-bake dessert made with layers of graham crackers, vanilla pudding, whipped topping, and chocolate drizzle. Easy to make ahead, this cake softens into a cake-like texture while staying light and decadent.

Author: Amy
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 slices
Category: Dessert
Method: No-Bake, Layering
Cuisine: American
Diet: Vegetarian

Ingredients

Graham crackers

Vanilla pudding mix (instant)

Milk (whole milk recommended)

Whipped topping

Chocolate sauce (store-bought or homemade)

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Instructions

Whisk together the vanilla pudding mix and milk in a bowl until smooth and thickened, about 2 minutes.
In an 8×8-inch dish, arrange half of the graham crackers in a single layer.
Spread half of the pudding evenly over the graham crackers.
Add another layer of graham crackers, followed by the remaining pudding.
Spread whipped topping over the entire surface of the dessert.
Drizzle chocolate sauce generously on top.
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.