Name: Chocolate Eclair Cake Recipe: No-Bake, Creamy
Prep time: 20 min
Total time: 500 min
Ingredients: 2 boxes instant vanilla pudding; 3 cups cold milk; 8 oz Cool Whip; 1 box graham crackers; Frosting: 1 cup sugar + ⅓ cup cocoa + ¼ cup milk + ½ cup butter

Introduction

Table of Contents

Chocolate Eclair Cake is the ultimate no-bake dessert: layers of graham crackers soaked in vanilla pudding filling, topped with glossy chocolate frosting that tastes exactly like the iconic éclair but requires zero pastry skills. 15 minutes of assembly, overnight chill, and it feeds a crowd with pure creamy decadence. Presented in a white ceramic dish cut into perfect squares, optionally garnished with chocolate shavings, this Chocolate Eclair Cake offers silky layers and pure retro joy that disappears faster than you can say “seconds please.”

Ingredients

For the Chocolate Eclair Cake (9×13 dish, serves 15–20): • 2 (3.4 oz) boxes instant vanilla pudding mix
• 3 cups cold whole milk
• 1 (8 oz) tub Cool Whip, thawed (or 3 cups freshly whipped cream)
• 1 (14.4 oz) box graham crackers (about 3 sleeves)

For the Chocolate Frosting: • 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• ¼ cup milk
• ½ cup (1 stick) unsalted butter
• 1 tsp vanilla extract

Serving: • Chocolate shavings or extra Cool Whip rosettes

Step-by-Step Process

Make pudding filling
In a large bowl, whisk pudding mix + cold milk 2 minutes until thickened. Fold in Cool Whip gently until smooth.
Layer 1
In a 9×13 dish, arrange a single layer of graham crackers (break to fit).
Layer filling
Spread half pudding mixture over crackers.
Repeat layers
Add another layer of crackers, remaining pudding, and the final layer of crackers (3 cracker layers total).
Make frosting
In a saucepan, whisk sugar + cocoa. Add milk + butter. Bring to a boil over medium, stirring constantly. Boil 1 minute. Remove from heat; stir in vanilla. Cool 5 minutes (it thickens).
Frost
Pour warm frosting over the top cracker layer. Spread evenly.
Chill
Cover and refrigerate at least 8 hours (overnight is best—crackers soften into cake).

Tips for Perfect Chocolate Eclair Cake

• Overnight chill is non-negotiable—turns crackers into cake layers
• Use whole milk—richer pudding
• Cool frosting 5 minutes—too hot melts Cool Whip
• Make 24–48 hours ahead—flavor improves
• Cut with a hot knife—clean squares
• Double pudding for an extra creamy version

Variations and Customization

• Chocolate Pudding: Use chocolate pudding mix
• Peanut Butter: swirl PB into pudding + Reese’s on top
• Mocha: add instant coffee to pudding
• Strawberry Eclair: strawberry pudding + fresh berries
• Gluten-Free: GF graham crackers
• Boozy: splash Kahlua or rum in pudding

Storage and Serving Tips

• Improves daily—best day 2–3
• Fridge up to 1 week (covered)
• Freezes beautifully up to 2 months (cut first)
• Thaw in fridge overnight
• Quick refresh: add fresh whipped cream rosettes
• Serve chilled—texture perfect cold

Nutritional Information

Based on 20 servings:
• Calories: 280 kcal
• Total Fat: 14g (Saturated 9g)
• Carbohydrates: 38g (Sugars 26g)

FAQ

1. Can I use homemade pudding?
Yes—but instant is easier and sets firmer.

2. My frosting is too thick/thin?
Too thick → add splash milk. Too thin → cook longer.

3. Gluten-free version?
GF Graham crackers work perfectly.

4. Make-ahead?
Yes—best 24–48 hours ahead.

5. No Cool Whip?
Whip 1½ cups heavy cream + ¼ cup powdered sugar to stiff peaks.

Conclusion

This Chocolate Eclair Cake is pure no-bake magic—creamy vanilla layers with chocolate topping that tastes like the best éclair ever, but requires zero skill. One bite and suddenly potlucks feel exciting, weeknights feel indulgent, and everyone’s asking, “You MADE this?!” Make it once, and it becomes your signature “I brought dessert” that earns empty pans and endless compliments every time.