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No-Bake Chocolate Eclair Cake

No-Bake Chocolate Eclair Cake

The Crispy Chef
This no-bake chocolate eclair cake is a creamy, dreamy dessert that mimics the flavors of a classic eclair without turning on the oven. Layers of graham crackers, vanilla pudding, Cool Whip, and rich chocolate ganache come together into a melt-in-your-mouth treat that's even better when made ahead.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 320 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 9x13-inch baking dish
  • Spatula
  • Microwave (or stovetop)
  • Measuring cups and spoons
  • Plastic wrap

Ingredients
  

For the Layers:

  • 1 box graham crackers about 3 sleeves
  • 2 boxes 3.4 oz each instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 container 8 oz Cool Whip, thawed
  • 1 tsp vanilla extract

For the Chocolate Topping:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 cup powdered sugar

Instructions
 

Prepare the Filling:

  • In a large bowl, whisk pudding mix and cold milk for 2 minutes until it begins to thicken.
  • Let the mixture sit for 5 minutes until it thickens more.
  • Gently fold in Cool Whip and vanilla extract until well combined but still fluffy.

Assemble the Cake:

  • Line the bottom of a 9x13 dish with graham crackers, breaking pieces as needed to fit.
  • Spread half of the pudding mixture evenly over the crackers.
  • Add another layer of graham crackers, then spread the remaining pudding mixture.
  • Top with a final layer of graham crackers.

Make the Chocolate Topping:

  • Heat heavy cream in the microwave until hot but not boiling (about 1 minute).
  • Pour over chocolate chips and let sit for 2–3 minutes.
  • Stir until smooth, then mix in butter.
  • Add powdered sugar and stir until glossy. Adjust with cream if too thick.

Finish and Chill:

  • Pour ganache over the top layer of graham crackers and spread to edges.
  • Cover with plastic wrap (avoid touching the chocolate).
  • Refrigerate for at least 4 hours, preferably overnight.

Notes

For a chocolate version, add 1 tbsp cocoa powder to the pudding mix.
Try flavor variations like strawberry pudding with fresh berries or peanut butter mixed into the filling.
Use homemade whipped cream if Cool Whip is unavailable (2 cups heavy cream + 1/4 cup powdered sugar, whipped).
Store in the fridge for up to 3 days or freeze for up to 1 month.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 4gFat: 17g
Keyword No-Bake Dessert
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