Name: No Bake Chocolate Eclair Cake
Prep time: 20 min
Total time: 4 h 20 min
Yield: 12
Cuisine: Desserts
Ingredients: 2 3.4 ounce boxes of Vanilla Pudding; 1 8 oz tub of Cool Whip; 1 16 oz can of Chocolate Frosting; 3 1/2 cups of Milk; 14.4 ounce Box of Graham Crackers

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Make a no bake chocolate eclair cake with just 5 ingredients! This easy, creamy dessert is a crowd favorite and perfect for any occasion.

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Summer Dessert Week

Table of Contents

Today is all about #SummerDessertWeek with a great group of bloggers all sharing dessert recipes perfect for summertime.

I’ll be sharing an easy and delicious chocolate eclair cake that is also no bake. I made this for a family barbecue for Father’s Day and it was a hit.

My dad has a slight obsession with eclairs so he was thrilled to see this on the dessert menu!

After you check out this dessert, be sure to check out the rest of the desserts with the links at the bottom of this post. There are so many yummy recipes!

Why This Chocolate Eclair Cake Is Great For Summer

No oven needed – Perfect for keeping your kitchen cool on hot days.
Rich and creamy flavor – Layers of pudding, graham crackers, and chocolate make it a total crowd-pleaser.
Quick to prep – Just 5 ingredients and a few minutes of layering, then chill and serve!
Cool and refreshing – Served cold, it’s the ultimate sweet treat to beat the heat.
Great for gatherings – Make it ahead and wow your guests at BBQs, picnics, or pool parties!

Ingredients Needed for Chocolate Eclair Cake

You will need the following ingredients listed below to make this summer dessert (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post).

Vanilla Pudding
Cool Whip
Chocolate Frosting
Milk
Graham Crackers

How to Make a Chocolate Eclair Cake

This comes together so quickly and is made in a 9×13″ pan so it is perfect for a crowd. It’s light, cool, and refreshing. The best part? It’s super simple and totally stress-free to make!

Step One: In a large mixing bowl, whisk together the instant pudding and milk. Let it sit for about 3–5 minutes until it thickens.

Step Two: Gently fold in the whipped topping until smooth and creamy.

Step Three: Lightly coat a 9×13-inch glass dish with nonstick spray. Line the bottom with whole graham crackers, breaking a few if needed to fully cover the surface.

Because I was bringing this to a party, I used a disposable pan. If you are making it for friends and family at home a glass baking dish would be perfect. You will be able to see the rich and creamy layers.

Step Four: Spread half of the pudding mixture over the graham cracker layer. Add another layer of crackers on top, then spread the remaining pudding mixture.

Finish with one final layer of graham crackers on top.

top view of no bake chocolate eclair cake

Step Five: If you’re using store-bought frosting, remove the lid and foil seal, then microwave it for 10–12 seconds.

Stir well to soften, making it easier to spread. Smooth the frosting evenly over the top layer of graham crackers, then refrigerate the cake for 4 to 6 hours before serving.

Slice and enjoy! My dad’s birthday is next month and he has been hinting that he would love this as his birthday cake. 🙂

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No Bake Chocolate Eclair Cake

Yield: 12 slices

Prep Time: 20 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

This no bake chocolate eclair cake is a rich, creamy dessert made with layers of graham crackers, vanilla pudding, whipped topping, and chocolate frosting. It’s easy to make and perfect for any occasion!

Ingredients

2 3.4 ounce boxes of Vanilla Pudding
1 8 oz tub of Cool Whip
1 16 oz can of Chocolate Frosting
3 1/2 cups of Milk
14.4 ounce Box of Graham Crackers

Instructions

In a large mixing bowl, whisk together the instant pudding and milk. Let it sit for about 3–5 minutes until it thickens.
Gently fold in the whipped topping until smooth and creamy.
Lightly coat a 9x13-inch glass dish with nonstick spray. Line the bottom with whole graham crackers, breaking a few if needed to fully cover the surface.
Spread half of the pudding mixture over the graham cracker layer. Add another layer of crackers on top, then spread the remaining pudding mixture.
Finish with one final layer of graham crackers on top.
For store-bought frosting, remove the lid and foil seal, then microwave it for 10–12 seconds.
Stir well to soften, making it easier to spread. Smooth the frosting evenly over the top layer of graham crackers, then refrigerate the cake for 4 to 6 hours before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Pyrex Deep 9x13-Inch Glass Baking Dish with Lid, Deep Casserole Dish, Glass Food Container, Oven, Freezer and Microwave Safe, Clear Container

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 408Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 281mgCarbohydrates: 61gFiber: 2gSugar: 40gProtein: 5g

SUMMER DESSERT WEEK

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 10 spectacular bloggers/ blogs creating some of the best summer desserts this week and sharing the recipes!

We will be sharing our recipes on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek

We hope you’ll find some new favorite recipes this week and have fun with us as we celebrate summer!