Made with graham crackers, pudding, Cool Whip, and chocolate frosting, this No Bake Chocolate Eclair Cake is a crowd-pleaser every time.

Okay, I have to admit something: this cake saved me from complete disaster at a potluck once. I had planned to bake something fancy (maybe lemon bars?) but… life. You know? I forgot. I looked at the clock, panicked, opened my pantry, and somehow—miraculously—had everything for this No Bake Chocolate Eclair Cake. Let me tell you, I slapped it together in minutes, let it chill while I showered, and brought it with me like I totally had my act together.

Not only did no one suspect my last-minute scramble, but people were asking for the recipe before they’d even finished their second bite. That’s when I knew—this one’s a keeper.

Why You’ll Love This No Bake Chocolate Eclair Cake Recipe?

Here’s why this cake slaps (yes, I said slaps): it’s basically a shortcut to a fancy French pastry. You’ve got creamy vanilla pudding, fluffy whipped topping, layers of graham crackers that somehow turn into something like cake after chilling, and a thick layer of chocolate frosting to seal the deal.

The kicker? You don’t need an oven. You don’t need to whisk egg yolks over a double boiler. You don’t even need to turn on a mixer if you don’t want to. And when it’s all said and done, you get a dessert that tastes like you secretly trained at a Parisian bakery.

Ingredient Notes:

Instant Vanilla Pudding Mix – The cheat code. Use a big box (around 7 oz). Don’t get the cook-and-serve stuff or you’ll be crying into your graham crackers.
Cool Whip – I know some folks feel strongly about this. I’m team Cool Whip for this recipe. It’s fluffy, sweet, and doesn’t deflate like whipped cream sometimes does.
Whole Milk – Gives your pudding a richer texture. Skim milk just doesn’t cut it here.
Graham Crackers – These babies act like cake once they soak up the filling. Don’t skip them. And don’t worry if they’re a little cracked—you’re going to layer them anyway.
Chocolate Frosting – A tub of store-bought is totally fine, but if you wanna go full Martha Stewart, make your own. Either way, that thick chocolate layer on top is what people remember.

How To Make No Bake Chocolate Eclair Cake?

Step 1: The Pudding Party
Mix the pudding, milk, and Cool Whip in a bowl. Stir it all together until it’s creamy and smooth. This is where I usually sneak a spoonful—quality control, right?

Step 2: Layer Like You Mean It
In a 9×13 pan, line the bottom with graham crackers. Don’t stress if you have to break a few to fit. This isn’t Tetris.

Step 3: Spread and Stack
Pour half the pudding mixture on top of the crackers and smooth it out. Add another layer of grahams, then the rest of the pudding.

Step 4: Final Grahams + A Little Chill
Top it all off with one more layer of graham crackers. Stick the whole thing in the freezer for about 30 minutes. This makes it easier to frost without the layers slipping around.

Step 5: Frost Like a Boss
Take your frosting (make sure it’s room temp or it’ll tear up your top layer) and spread it all over the cake. Cover the pan and pop it in the fridge for at least 4 hours. Overnight is even better. The longer it chills, the more magical the texture gets.

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Storage Options:

This cake stores beautifully. Just cover it with foil or plastic wrap and keep it in the fridge. It stays good for about 4–5 days—if it lasts that long. You can also freeze individual slices if you want to save some for later. Just thaw in the fridge before eating.

Variations and Substitutions:

Want to mix it up a bit? Here are a few twists I’ve tried (or plan to try when I get bored of the classic—which honestly hasn’t happened yet):

Chocolate pudding instead of vanilla – it’s like a chocolate éclair in cake form.
Strawberry layers – add fresh sliced strawberries between the pudding layers for a fruity twist.
Peanut butter swirl – mix in a little creamy peanut butter with the pudding. You’ll thank me later.
Gluten-free version – use GF graham crackers. Everything else is usually gluten-free already.

What to Serve with No Bake Chocolate Eclair Cake?

Fresh berries – raspberries or strawberries cut the sweetness and make it feel fancy.
Coffee – honestly, this is made to be eaten with a cup of coffee. Like, I swear it tastes even better with a warm mug in hand.
Ice cream – for the people who believe one dessert is never enough. No judgment here.

Frequently Asked Questions:

Do I really have to chill it for 4 hours?
Yep. I know waiting is the worst, but chilling is what transforms this from pudding on crackers into full-blown cake magic.

Can I make it ahead of time?
Please do. Make it the night before and let it set while you sleep. Dream of dessert and wake up a hero.

What if I don’t like Cool Whip?
That’s fair! You can use homemade whipped cream—just make sure it’s stabilized so it holds up. But honestly? Cool Whip does the job really well here.

So that’s the scoop on this No Bake Chocolate Eclair Cake—easy, creamy, nostalgic, and always a hit. If you try it, let me know how it went! Did you sneak a piece before it chilled like I always do? Be honest.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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5 from 1 vote