Chocolate Eclair Dessert layers graham crackers, vanilla pudding, and a rich chocolate topping with no oven required. It chills overnight into something that tastes just like a real eclair. No bake desserts are great in the summer, so try my Lemon Icebox Pie or No Bake Cherry Cheesecake next time it’s hot out.
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Why this Recipe is a Keeper
This dessert tastes like a bakery treat without any actual baking. Here’s why it’s worth making for your next gathering.
- No Oven Needed: Just 15 minutes of active prep, then the fridge does the rest.
- Easy Ingredients: Pudding mix, graham crackers, and a homemade chocolate topping are all you need.
- Great for a Crowd: This recipe makes 12 servings, perfect for potlucks and parties.
- Make-Ahead Friendly: This dessert needs to chill overnight, so it’s made well before serving.
What Does Eclair Mean?
Éclair is the French word for lightning, likely a nod to how quickly the pastry can be made or eaten. Traditional eclairs are made from choux dough filled with cream. This no-bake version skips the choux pastry entirely. Layers of graham crackers stand in for the dough, while pudding and chocolate recreate the classic eclair flavor.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
Excellent! Easy to make and very addictive.” — Marie
Ingredient Notes
A couple of ingredient choices matter for the best texture.
- Whipped Topping: Thaw it fully before folding it into the pudding so it blends smoothly.
- Graham Crackers: These soften into a cake-like texture as the dessert chills overnight.
- Cocoa Powder: A good-quality cocoa makes the chocolate topping taste richer.
Variations and Substitutions
This dessert is easy to switch up depending on what you have.
➡️ Swap the Pudding Flavor: Try chocolate, French vanilla, or cheesecake pudding instead of vanilla.
➡️ Use Different Crackers: Cinnamon or chocolate graham crackers add a different flavor to every layer.
➡️ Add Crunch: Sprinkle chocolate chips or crushed candy over the pudding layer before adding more crackers.
➡️ Lighten it Up: Use low-fat milk and a sugar-free pudding mix to lighten up this dessert.
How to Make the Recipe
- Whisk the pudding and milk together, then fold in whipped topping.
- Layer graham crackers and pudding mixture three times in a baking dish.
- Boil the cocoa, milk, and sugar together, then stir in butter and vanilla.
- Pour the chocolate topping over the top layer and chill overnight.
Prep Ahead and Short Cut Tips
This dessert is basically built to be made ahead of time.
➡️ Make it the Night Before: This dessert needs to chill overnight anyway, so plan to assemble it the evening before serving.
➡️ Use a Premade Topping: Swap the homemade chocolate topping for a store-bought ganache or frosting warmed until spreadable.
➡️ Double the Batch: Assemble two pans for a bigger gathering instead of doubling everything into one dish.
Can I Substitute Different Pudding Flavors?
Yes, chocolate, French vanilla, or even cheesecake-flavored pudding all work well in this recipe. The flavor changes slightly, but the texture stays the same. Stick to instant pudding rather than the cook-and-serve variety, since instant sets up properly without any stovetop cooking. This keeps the recipe truly no-bake.
How to Store, Reheat and Use Leftovers
- Storing: Keep this dessert in the baking dish, covered, in the fridge for four to five days.
- Reheating: This dessert is served cold, so no reheating is needed.
- Using Leftovers: Spoon leftovers into a parfait glass for a quick individual dessert. Or try Cream Puff Cake for another eclair-inspired treat.
Expert Tips for Making This Recipe
➡️ Use Different Crackers: Cinnamon or chocolate graham crackers add a fun twist to every layer.
➡️ Add Candy on Top: Crumbled candy bars or chocolate chips on the pudding layer add extra texture.
➡️ Try a Store-Bought Topping: A warmed jar of chocolate ganache works in a pinch if you’re short on time.
➡️ Cut Cleanly: Use a sharp knife and wipe it between cuts for neat, clean slices.
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No Bake Eclair Cake
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Ingredients
- Cake
- 3.5 ounce Boxes instant vanilla pudding mix
- 3 cups Milk
- 8 ounces Whipped topping, 1 container, thawed
- 2 Sleeves graham crackers
- Frosting
- ⅓ cup Cocoa powder
- 1 cup Sugar
- ¼ cup Milk
- ½ cup Butter
- 1 tsp Vanilla extract
Instructions
- For the Cake:
- Combine the pudding mix and milk in a large bowl, then whisk until smooth and slightly thickened.
- Gently fold in the thawed whipped topping.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Top with a final layer of graham crackers.
- For the Frosting:
- Bring the cocoa powder, milk, and sugar to a full rolling boil in a saucepan, stirring frequently, and boil for about 1 minute.
- Remove from heat and let cool for 1 minute.
- Stir in the butter and vanilla extract until the butter melts completely.
- Pour the chocolate topping over the top layer of graham crackers.
- Refrigerate for at least 8 hours, or overnight, until the graham crackers soften and the dessert sets.
Christina’s Notes
- Use Instant Pudding: This recipe needs instant pudding to set up properly without any cooking.
- Let the Topping Cool Slightly: Pouring hot chocolate topping straight onto the crackers can make them fall apart, so let it cool for a minute first.
- Chill the Full Time: This dessert truly needs overnight in the fridge so the crackers soften completely.
- Keep It Covered in the Fridge: Store this dessert tightly covered so it doesn’t dry out or pick up other flavors.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Excellent! Easy to make and very addictive.
Glad you like it!
Sounds delicious and easy.
Thankyou!
Your recipes are so easy that I make them in last minute, and always keep the ingredients handy
I’m so glad you like the recipes! Thanks for letting me know! 🙂
I love this Easy Chocolate Eclair cake. It’s one of my favorites for summer! Thanks for posting.