No Bake Chocolate Eclair Cake

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5 from 2 votes
Prep: 15 minutes
Total: 15 minutes
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No Bake Chocolate Eclair Cake

This easy Chocolate Eclair Cake is one of my favorite no-bake desserts!  It’s easy to make and it’s a great recipe to let your kids help with! No Bake Chocolate Eclair Cake on white plate.

I just love no-bake cakes.  There is something about this classic, no-fuss dessert that makes me swoon.  Maybe it’s the creamy layers or maybe it’s the way the graham crackers magically turn into a soft, flaky layer.  Most likely, it’s both.   It’s just so good.

This recipe is so incredibly easy!  And, it’s a crowd-pleaser. It’s one of those recipes you’ll want to have in your recipe box for those times when you need to bring a dessert but don’t have time to bake. You basically just need to layer graham crackers and a vanilla pudding mixture, then top it all off with a rich chocolate layer.  Are you drooling yet?

I just love vanilla.  It’s my favorite ice cream flavor and my favorite and my favorite coffee cream flavor!  Some people may say that vanilla is boring.  But, I beg to differ!  It’s time to #TakeBackVanilla!

No Bake Desserts Chocolate Eclair Cake on white plate with metal fork.

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Butterfinger Pie

Easy Chocolate Eclair Cake

Chocolate Eclair Cake on a white plate, on a wooden table.

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No Bake Desserts Easy Lemon Ice Box Cake with a lemon wedge, on a white plate, on a wooden table.

For more recipe inspiration, be sure to check out these pages on It is a Keeper:

No Bake Chocolate Eclair Cake
5 from 2 votes

No-Bake Chocolate Eclair Cake

Yield: 10 servings
Prep: 15 minutes
Total: 15 minutes
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Ingredients

Cake

  • 2 3.5 oz boxes instant vanilla pudding
  • 3 cups milk
  • 1 8 oz container whipped topping
  • 2 sleeves Graham crackers

Frosting

  • 1/3 cup cocoa
  • 1 cup sugar
  • 1/4 cup milk
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, combine the pudding and milk.  Whisk until combined.
  • Gently fold in whipped topping.
  • Place a single layer of graham crackers in the bottom of a 13x9 baking dish.
  • Place half of the pudding mixture on top of the graham crackers.
  • Top with another layer of graham crackers and spread the remaining pudding mixture on top.
  • Add a final layer of graham crackers on top.
  • Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently.
  • Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
  • Pour chocolate topping over the top layer of graham crackers.
  • Refrigerate over night.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Author: Christina Hitchcock
Course: Dessert

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