This dessert is incredibly easy to make — no baking required — and delivers big flavor with minimal effort. The combination of creamy filling, tender graham cracker layers, and smooth chocolate topping creates a texture and taste that reminds many people of bakery‑style éclairs, but without the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham crackers
instant chocolate pudding mix
milk
vanilla pudding mix
cream cheese, softened
whipped topping (like whipped cream or Cool Whip)
powdered sugar
vanilla extract
chocolate frosting or melted chocolate
Directions
In a large bowl, beat together the softened cream cheese, whipped topping, powdered sugar, and vanilla until light and smooth. This will be your creamy layer.
In a separate bowl, whisk together the instant vanilla pudding mix with milk until thickened.
Gently fold the thickened vanilla pudding into the cream cheese mixture until well combined.
Spread a thin layer of the pudding‑cream cheese mixture in the bottom of a 9×13‑inch pan.
Arrange a single layer of graham crackers on top of the creamy base.
Spoon and gently spread half of the remaining creamy mixture over the graham crackers.
Add another layer of graham crackers, then spread the rest of the creamy filling over them.
For the final top layer, arrange one more layer of graham crackers.
Spread chocolate frosting (or cooled melted chocolate) evenly over the top layer of graham crackers to create a rich chocolate topping.
Refrigerate the cake for at least 4 hours or overnight so the graham crackers soften and the layers meld together.
Servings and timing
This recipe makes about 12 servings. Active prep time is about 20 minutes, but chilling time is at least 4 hours — overnight is best.
Variations
Use sugar‑free pudding and whipped topping to lighten up the dessert.
Add a layer of sliced bananas or strawberries between the layers for extra flavor.
Sprinkle toasted coconut or chopped nuts on top of the chocolate layer.
Substitute vanilla wafers for graham crackers for a different texture.
Storage/Reheating
Store leftover cake covered in the refrigerator for up to 3–4 days. This dessert is served chilled — do not reheat. If the chocolate topping hardens too much, let slices sit at room temperature for a few minutes before serving.
FAQs
Do I need to bake this cake?
No — Chocolate Eclair Cake is a no‑bake dessert that relies on chilling for texture and flavor.
Can I make this ahead of time?
Yes — chilling it overnight makes the layers soften perfectly and enhances the flavor.
What type of crackers should I use?
Graham crackers are traditional, but vanilla wafers can also work well.
Can I add fruit to the layers?
Yes — sliced bananas or strawberries make a delicious addition.
Is this dessert very sweet?
It’s moderately sweet; you can reduce powdered sugar or use sugar‑free pudding to adjust sweetness.
What can I use instead of chocolate frosting?
Melted chocolate or a chocolate ganache works beautifully as the top layer.
How long does it need to chill?
At least 4 hours, though overnight gives the best texture.
Can I freeze Chocolate Eclair Cake?
Freezing is not recommended since the texture can change when thawed.
Should I let it sit before serving?
Yes — letting slices sit at room temperature for a few minutes brings out the flavors.
What dessert goes well with this cake?
Serve with fresh raspberries or a dollop of whipped cream for a bright contrast.
Conclusion
Chocolate Eclair Cake is a classic, easy‑to‑make no‑bake dessert that delivers creamy, chocolatey goodness in every bite. With its soft layers of graham crackers, rich filling, and decadent chocolate topping, it’s perfect for potlucks, family dinners, or anytime you’re craving a comforting sweet treat.
Chocolate Eclair Cake is a no-bake layered dessert made with graham crackers, creamy vanilla filling, and a smooth chocolate topping. It’s soft, rich, and tastes like a classic chocolate éclair in cake form.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:4 hours 20 minutes
Yield:12 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 box graham crackers
1 (3.4 oz) box instant vanilla pudding mix
1 (3.4 oz) box instant chocolate pudding mix
2 1/2 cups cold milk
8 oz cream cheese, softened
8 oz whipped topping (Cool Whip or whipped cream)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup chocolate frosting or 1 cup melted chocolate (cooled)
Instructions
In a bowl, beat softened cream cheese, whipped topping, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate bowl, whisk vanilla pudding mix with 2 cups of the milk until thickened.
Fold the pudding into the cream cheese mixture until well combined.
Spread a thin layer of the cream mixture in a 9×13-inch pan.
Layer graham crackers over the cream layer.
Spread half of the remaining cream mixture over the crackers.
Add another layer of graham crackers, then spread the rest of the cream mixture.
Top with a final layer of graham crackers.
Whisk chocolate pudding mix with 1/2 cup milk and let it thicken slightly. Spread over the top layer of graham crackers, or use prepared chocolate frosting or melted chocolate instead.
Cover and refrigerate for at least 4 hours, preferably overnight.
Notes
Chilling overnight gives the best texture.Add sliced bananas or strawberries between layers for added flavor.Top with toasted coconut or nuts for crunch.Use sugar-free pudding and whipped topping for a lighter version.
