No bake Chocolate Eclair Cake
This No-Bake Chocolate Eclair Cake stacks crisp graham crackers between layers of creamy vanilla pudding and fluffy whipped topping, finished with a smooth chocolate frosting lid. As it rests in the refrigerator overnight, the graham crackers absorb moisture from the pudding, softening into a tender, cake-like texture that tastes just like a classic bakery eclair.
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No bake Chocolate Eclair Cake
Ingredients:
| Ingredient | Quantity |
| Instant vanilla pudding mix | 2 (3/5-ounce) packages |
| Cold milk | 3 cups |
| Whipped topping (like Cool Whip), thawed | 1 (8-ounce) container |
| Graham cracker squares | 2 sleeves |
| Chocolate frosting | 1 (16-ounce) tub |
Step-By-Step Directions:
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Mix filling: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and starting to thicken, then gently fold in the thawed whipped topping until fluffy.
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Layer bottom: Line the bottom of a 9×13-inch baking dish with an even layer of graham crackers, breaking pieces to fit any gaps.
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Add first pudding layer: Spread half of the vanilla pudding mixture evenly over the graham cracker layer.
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Layer middle: Arrange a second layer of graham crackers over the pudding, then spread the remaining half of the pudding mixture evenly over top.
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Top with crackers: Cover the pudding with a third and final layer of graham crackers, then cover with plastic wrap and refrigerate for 30 to 60 minutes to firm up.
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Prep and apply frosting: Remove the lid and foil seal from the chocolate frosting tub and microwave for 15 seconds until softened and spreadable. Pour over the top layer of graham crackers and smooth evenly with an offset spatula.
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Chill and serve: Cover tightly and refrigerate overnight (or at least 8 hours) so the crackers fully soften into a cake-like layer before slicing and serving cold.
