No-Bake Chocolate Eclair Cake

This No-Bake Chocolate Eclair Cake is a legendary “potluck” dessert that tastes remarkably like a giant, creamy eclair but requires zero baking. The magic happens during the overnight chill; the graham crackers absorb the moisture from the pudding and whipped topping, transforming into a soft, cake-like texture that melts in your mouth. It is the ultimate low-effort, high-reward treat.

No-Bake Chocolate Eclair Cake

Ingredients:

How To Make No-Bake Chocolate Eclair Cake:

Step 1: The Filling: In a medium bowl, whisk together the instant pudding mix and milk until smooth. Gently fold in the thawed whipped topping until the mixture is light and uniform.

Step 2: Layer One: Arrange a single layer of graham cracker squares in the bottom of a 9×13-inch baking dish. Don’t be afraid to break the crackers into smaller pieces to fill any gaps—you want a solid base.

Step 3: Build the Cake: Spread 1/2 of the pudding mixture over the crackers. Add a second layer of graham crackers, then top with the remaining pudding. Finish with a final layer of graham crackers on top.

Step 4: The Set: Cover the dish with plastic wrap and refrigerate for 30/60 minutes. This initial chill helps the pudding firm up so the frosting doesn’t sink into it later.

Step 5: The Chocolate Top: Remove the lid and foil from the frosting tub. Microwave for 15 seconds to soften it into a pourable consistency. Stir it well, then pour and spread it evenly over the top layer of crackers.

Tip: Make sure the frosting is just pourable, not hot. If it’s too hot, it will melt the pudding layers below and ruin those beautiful distinct layers.

Step 6: The Long Chill: Cover and refrigerate overnight. This is the most important step! The crackers need at least 8/12 hours to soften into a “pastry” texture. Slice and serve chilled.