Looking for a rich, creamy, chocolatey dessert that requires zero time in the oven? This No Bake Chocolate Éclair Cake is about to become your new favorite. With layers of graham crackers, fluffy vanilla pudding, and a decadent homemade chocolate glaze, this treat tastes just like a classic éclair—but with a fraction of the effort.

Perfect for summer barbecues, potlucks, holiday tables, or late-night cravings, this chilled dessert is a no-fuss, high-reward recipe that everyone will love. Whether you’re a beginner in the kitchen or a seasoned home baker looking for an easy win, this one is a keeper.

Why You’ll Love This Recipe

  • No oven required – Ideal for hot days or when you want a quick dessert.

  • Simple ingredients – Nothing fancy, just pantry staples and a little mixing.

  • Prep in minutes – Only 20 minutes to assemble, then let the fridge do the rest.

  • Make-ahead friendly – Tastes even better the next day after chilling overnight.

  • A classic combo – Vanilla pudding + graham crackers + rich chocolate glaze = magic.

Ingredients You’ll Need

Here’s what you’ll need to create this indulgent, layered masterpiece:

For the Cake:

  • 1 box of graham crackers (about 14–16 full sheets)

  • 2 (3.4 oz) packages vanilla instant pudding mix

  • 3 cups cold milk

  • 1 (8 oz) tub of whipped topping, thawed (like Cool Whip)

For the Chocolate Glaze:

  • 1/2 cup unsweetened cocoa powder

  • 1 cup powdered sugar

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

These basic ingredients come together to create an incredibly rich and satisfying dessert, with a texture somewhere between a cake and a chilled custard slice.

Step-by-Step Instructions

1. Make the Vanilla Pudding Mixture

  • In a large mixing bowl, whisk together the instant pudding mix and cold milk until the mixture thickens—about 2 minutes.

  • Gently fold in the thawed whipped topping until smooth and creamy.

2. Layer the Dessert

  • In a 9×13-inch baking dish, lay down a layer of graham crackers to fully cover the bottom.

  • Spread half of the pudding mixture evenly over the crackers.

  • Add another layer of graham crackers on top.

  • Spread the remaining pudding mixture over the second cracker layer.

  • Top with a final layer of graham crackers, pressing gently to compact slightly.

3. Make the Chocolate Glaze

  • In a small saucepan over low heat, combine cocoa powder, powdered sugar, milk, and vanilla extract.

  • Stir continuously until the mixture is smooth and glossy—don’t let it boil.

4. Finish and Chill

  • Pour the warm glaze over the top graham cracker layer.

  • Use a spatula to spread it out evenly.

  • Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

5. Serve and Enjoy

  • Once set, slice into squares and serve chilled.

  • Store leftovers in the fridge—if there are any!

Kitchen Equipment Needed

  • Mixing bowls (one large, one small)

  • Whisk

  • Spatula

  • Saucepan (for glaze)

  • 9×13-inch baking dish

  • Plastic wrap

  • Knife for slicing

Expert Tips & Tricks

  • Chill the pudding mix briefly (5–10 mins) before layering for extra firmness.

  • Use an offset spatula to spread each pudding layer evenly.

  • Crush graham crackers if needed to patch any gaps between full sheets.

  • Cover the entire surface with glaze to prevent the top crackers from drying out.

  • Refrigerate overnight for the best texture—graham crackers soften perfectly.

Variations and Substitutions

Looking to customize your No Bake Chocolate Éclair Cake? Here are some delicious ways to switch it up:

  • Chocolate lovers: Use chocolate pudding instead of vanilla for double chocolate flair.

  • Peanut butter twist: Add a layer of peanut butter between pudding and crackers.

  • Fruit swirl: Mix in fresh berries or a berry compote between layers.

  • Nut topping: Sprinkle chopped toasted almonds, pecans, or hazelnuts on top.

  • Mocha version: Add 1 tsp instant espresso powder to the chocolate glaze for a coffee kick.

How to Store

Refrigerator:
Store covered in the fridge for up to 5 days. The longer it chills, the softer and more cake-like the graham crackers become.

Freezer:
Yes, you can freeze it! Wrap tightly and freeze for up to 1 month. Let thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form, and use it as a substitute.

Can I make this gluten-free?

Yes. Just use certified gluten-free graham crackers and ensure your pudding mix is GF.

What if I don’t have instant pudding?

You can make stovetop vanilla pudding from scratch, but you’ll need to cool it completely before assembling the cake.

Is it okay to make this a day in advance?

Yes—and it’s even better! The graham crackers soften beautifully overnight.

Perfect Pairings

Serve your No Bake Chocolate Éclair Cake with:

  • Hot coffee or a café latte

  • Cold milk (classic!)

  • Raspberry coulis drizzled on the side for a tart contrast

  • Whipped cream and chocolate shavings for extra flair

Final Thoughts

This No Bake Chocolate Éclair Cake is everything you want in a dessert: quick, comforting, nostalgic, and downright addictive. With its creamy vanilla pudding layers, softened graham crackers, and a decadent homemade glaze, it’s no wonder this recipe is a favorite at family gatherings and potlucks everywhere.

Ready to wow your guests (and yourself) with minimal effort?

Save this recipe, share it with your dessert-loving friends, and subscribe to the blog for more crowd-pleasing recipes that bring joy to your kitchen—no baking required. 🍫✨

RELATED ARTICLESMORE FROM AUTHOR