If you’re a fan of chocolate eclairs, you’re really going to enjoy this éclair inspired chocolate cake. It’s traditional, old-fashioned and so easy to make. You need vanilla pudding, graham crackers and chocolate frosting to bring it all together.
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Perhaps your grandmother used to make something similar, or maybe it’s a brand new dessert idea for you. Either way, it is rich, sweet and a truly mouthwatering dessert choice.
So, if you have a hankering for an éclair but you don’t want to go to the bakery, try making this instead. All the creamy, chocolatey flavors are there. And if you want to customize the recipe, you add fruit, use another kind of frosting or pudding, or add sprinkles on top.
It’s especially good with banana pudding and fresh banana slices, but you can come up with your own variations or even make it differently every time.
Why You’ll Love the Recipe:
Everything that is great about eclairs features in this recipe, from the rich chocolate to the creamy pudding layers and the wonderful graham crackers as well. It’s a layered dessert which is simple to make and boasts a wonderful taste.
How to Serve It:
Serve slices of this cold. It makes a great dessert after any kind of meal.
- Cool Whip
- Instant vanilla pudding mix
- Graham crackers
- Chocolate frosting
How to make No Bake Chocolate Eclair Cake:
Combine the milk, whipped topping and instant pudding mix.
Arrange a layer of graham crackers in a 13 x 9-inch baking dish without overlapping.
Now spread have the instant pudding mixture on top.
Add another graham cracker layer.
Add the rest of the pudding mix on top.
Add the last layer of graham crackers.
Freeze for 30 minutes.
Bring the frosting to room temperature (if refrigerated) and spread across the top of the cake, ensuring you cover the edges.
Cover and chill in the refrigerator for 4 hours, then serve.
Eclair fans are going to rave about this classic dessert. It’s been around for a long time but nobody ever gets bored with this recipe. It’s easy to prepare and there is no cooking required at all.
No Bake Chocolate Eclair Cake
- 1 tub Cool Whip
- 7- ounce package instant vanilla pudding mix
- 3 cups milk
- 1 box graham crackers 3 sleeves
- 1 tub chocolate frosting
- Combine the milk, whipped topping and instant pudding mix.
- Arrange a layer of graham crackers in a 13 x 9-inch baking dish without overlapping.
- Now spread have the instant pudding mixture on top.
- Add another graham cracker layer.
- Add the rest of the pudding mix on top.
- Add the last layer of graham crackers.
- Freeze for 30 minutes.
- Bring the frosting to room temperature (if refrigerated) and spread across the top of the cake, ensuring you cover the edges.
- Cover and chill in the refrigerator for 4 hours, then serve.
Can You Make It Ahead?
Make it up to 2 days in advance. As long as it’s kept wrapped and refrigerated, it will stay fresh.
Keep this cake wrapped in foil or plastic wrap. It will stay good for up to 5 days in the refrigerator.
Variations and Substitutions:
Use another type of pudding if you want or another flavor of frosting. If you have a favorite frosting recipe you can use that instead of the readymade frosting. You can also swap the Cool Whip for freshly whipped heavy cream.