Description

This Chocolate Eclair Cake is a classic no-bake dessert that tastes just like a French bakery treat with a fraction of the effort. Layers of graham crackers soften into a cake-like texture between fluffy vanilla pudding and a rich, glossy chocolate topping. It is the ultimate stress-free, make-ahead dessert for potlucks and family gatherings.

Ingredients

Scale

1 box (14.4 oz) graham crackers
2 boxes (3.4 oz each) instant vanilla pudding mix
3 cups cold milk (whole or 2%)
1 tub (8 oz) whipped topping, thawed
1 can (16 oz) chocolate frosting

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Instructions

Prepare the Filling: Whisk together the instant pudding mix and milk for 2 minutes until thickened. Let sit for 5 minutes. Gently fold in the thawed whipped topping until smooth.
Layer the Base: Line the bottom of a 9×13 inch pan with a single layer of graham crackers, breaking them to fit as needed.
Add First Filling Layer: Spread half of the pudding mixture evenly over the crackers.
Repeat Layers: Add a second layer of graham crackers, followed by the remaining half of the pudding. Top with a final layer of graham crackers.
Frost the Top: Microwave the chocolate frosting for 15-20 seconds until pourable. Pour over the top layer of crackers and spread gently.
Chill and Set: Cover and refrigerate for at least 4 to 8 hours (or overnight) to allow the crackers to soften into a cake texture.

Notes

For the best texture, let the cake sit in the fridge for a full 12 hours. Use a warm, damp knife to get clean slices. You can substitute chocolate graham crackers for a deeper cocoa flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 26g
Sodium: 310mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg