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The Ultimate No-Bake Chocolate Eclair Cake

Close-up of a layered slice of chocolate eclair cake with creamy filling and dark chocolate ganache topping.
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Make this easy, crowd-pleasing No-Bake Chocolate Eclair Cake. It features layers of graham crackers, a simple vanilla cream filling, and a rich chocolate glaze, mimicking classic eclair flavor without using the oven.

Ingredients

Scale
  • 1 (14.4 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 packages (14.4 ounces total) graham crackers
  • 1 (12 ounce) package semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Prepare the vanilla cream filling: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
  2. In a separate bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, vanilla extract, and beat until combined.
  3. Gently fold the thawed whipped topping into the cream cheese mixture.
  4. Fold the pudding mixture into the cream cheese mixture until fully incorporated. This is your simple vanilla cream filling.
  5. Prepare the chocolate glaze: Place the chocolate chips in a medium, heat-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until the mixture is smooth and glossy. Set aside to cool slightly.
  6. Assemble the cake: Line the bottom of a 9×13 inch baking dish with one layer of graham crackers. Break crackers as needed to fit the bottom.
  7. Spread half of the vanilla cream filling evenly over the graham crackers.
  8. Place a second layer of graham crackers over the cream filling.
  9. Spread the remaining half of the vanilla cream filling over the second cracker layer.
  10. Top with a final layer of graham crackers.
  11. Pour the slightly cooled chocolate glaze evenly over the top layer of graham crackers, spreading it to cover the entire surface.
  12. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld. This make ahead dessert is best served cold.
  13. Slice and serve your decadent layered cake.

Notes

  • For a richer chocolate topping, use a ganache made with 1 cup of semi-sweet chocolate chips and 1/2 cup of heavy cream.
  • If you prefer a thicker cream layer, use two boxes of instant pudding mix instead of one.
  • This no oven dessert idea works well if you use chocolate frosting instead of making a glaze from scratch.
  • Chill time is essential for this icebox cake; do not rush the setting process.

Nutrition

Find it online: https://cookingbymia.com/chocolate-eclair-cake-recipe/