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A close-up of a no-bake chocolate éclair cake in a glass baking dish, featuring layers of soft graham crackers, fluffy vanilla cream filling, and a thick, glossy chocolate fudge topping spread across the surface.

No-Bake Chocolate Eclair Cake

Classic No-Bake Chocolate Eclair Cake with layers of graham crackers, creamy vanilla pudding filling, and chocolate fudge frosting. Five ingredients, no oven, and perfect for making ahead.
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Prep Time 14 minutes
8 hours
Total Time 8 hours 14 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 3.5 oz packages instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 8 oz container whipped topping, thawed
  • 2 sleeves honey graham cracker squares
  • 1 16 oz tub chocolate fudge frosting

Equipment

  • 9×13-inch baking dish

Method
 

  1. Whisk instant pudding and cold milk for about 2 minutes until thickened. Fold in thawed whipped topping until smooth.
  2. Layer graham crackers, half the pudding mixture, another layer of crackers, remaining pudding, and a final layer of crackers in a 9×13-inch dish.
  3. Cover and refrigerate 30–60 minutes.
  4. Soften chocolate frosting in the microwave about 15 seconds; stir until spreadable. Spread evenly over the top layer of crackers.
  5. Cover and refrigerate overnight (at least 8 hours) until crackers are soft and cake-like. Slice and serve cold.

Notes

Use instant pudding only. Overnight chill is essential for the proper texture. Keep refrigerated. Excellent make-ahead potluck dessert. Creamy, chocolatey, and always a hit.