No Bake Chocolate Eclair Cake

by

No Bake Chocolate Éclair Cake

Introduction:**

The No-Bake Chocolate Éclair Cake is a nostalgic dessert that combines the flavors of Boston cream pie with the simplicity of an icebox cake. Made with layers of graham crackers, creamy vanilla pudding, and topped with a rich chocolate ganache or frosting, it’s a crowd favorite at potlucks, holidays, or just because!

Ingredients:**

For the Cake Layers:

  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 tub (8 oz) Cool Whip or whipped topping
  • 1 box (14.4 oz) graham crackers (whole sheets)

For the Chocolate Topping (2 options):

Easy Chocolate Frosting Topping:
  • 1 tub (16 oz) chocolate frosting (store-bought)

OR

Homemade Ganache:
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream
  • 1 tbsp butter (optional for shine)

Instructions:

Step 1: Make the Filling

  1. In a large mixing bowl, whisk together pudding mix and cold milk until smooth (about 2 minutes).
  2. Fold in the Cool Whip until fully combined and creamy.

Step 2: Assemble the Layers

  1. In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom (break to fit if needed).
  2. Spread half of the pudding mixture over the crackers.
  3. Add another layer of graham crackers, then spread the rest of the pudding mixture on top.
  4. Finish with a final layer of graham crackers.

Step 3: Add the Chocolate Topping

If using store-bought frosting:

  • Microwave the tub of frosting for 15–20 seconds to soften. Stir and spread evenly over the top layer of graham crackers.

If making ganache:

  • Heat the cream in a saucepan or microwave until hot but not boiling.
  • Pour over chocolate chips and let sit for 2 minutes, then stir until smooth.
  • Add butter for shine, if desired, and pour/spread over the cake.

Step 4: Chill

  • Cover and refrigerate for at least 8 hours, preferably overnight, to let the graham crackers soften and flavors meld.

Methods & Tips:

  • Make ahead: This is best when made a day before serving.
  • Variations: Try chocolate pudding instead of vanilla, or add sliced bananas or strawberries between the layers.
  • Slicing tip: Dip your knife in hot water before cutting to get clean slices.

History:

This cake became popular in American households around the 1980s when no-bake desserts became a hit for their convenience. It mimics the classic French éclair’s flavor, but in an easy-to-make sheet form using pantry staples.

Benefits:

  • No oven needed – perfect for summer!
  • Kid-friendly and fun to assemble
  • Crowd-pleasing at gatherings or potlucks
  • Customizable with endless flavor twists

Formation:

  • 3 layers of graham crackers
  • 2 creamy layers of pudding + whipped topping
  • 1 thick layer of chocolate ganache or frosting

Nutrition (per serving – based on 15 servings):

  • Calories: ~280
  • Carbs: ~37g
  • Fat: ~12g
  • Protein: ~3g
  • Sugar: ~25g

Conclusion:

The No-Bake Chocolate Éclair Cake is an effortless dessert that tastes like you spent hours making it. With its melt-in-your-mouth texture and irresistible layers, it’s no wonder this cake is beloved by kids and adults alike

Lovers of this recipe:

  • Anyone who adores Boston cream pie
  • Fans of easy make-ahead desserts
  • Chocolate and pudding obsessives
  • Families who want something simple but indulgent

Leave a Comment