Go Back
This No Bake Chocolate Eclair Cake is a simple yet rich dessert. You can prepare it quickly with just a few ingredients. The cool and creamy layers create a delightful treat for any occasion. You can find the full recipe at the end. Here’s what you need to make this tasty cake: - 1 package (14 oz) graham crackers - 2 cups cold milk - 2 packages (3.4 oz each) instant vanilla pudding mix - 1 container (8 oz) whipped topping, thawed - 1/2 cup powdered sugar - 1/4 cup cocoa powder - 1/4 cup unsweetened chocolate syrup - 1 teaspoon vanilla extract These ingredients work together to create a soft and tasty cake that everyone will love. You can add a little extra fun with these toppings: - Shaved chocolate - Chocolate sprinkles These garnishes give your cake a beautiful finish and make it even more tempting! To start, gather your ingredients. Pour 2 cups of cold milk into a large bowl. Add 2 packages of instant vanilla pudding mix. Whisk these together for about 2 minutes. You want the mixture to be thick and smooth. This will create your delicious pudding base. Next, take your thawed whipped topping and gently fold it into the pudding. Keep mixing until there are no lumps. This creamy filling is key to your cake's texture. Now, let’s make the chocolate glaze. In a separate bowl, combine 1/2 cup of powdered sugar, 1/4 cup of cocoa powder, and 1/4 cup of chocolate syrup. Add in 1 teaspoon of vanilla extract. Mix these until you have a smooth glaze. This sweet coating will enhance the cake's flavor and look. Grab your 9x13 inch baking dish. Start by placing a layer of graham crackers at the bottom. Make sure they fit well. Spread half of the creamy pudding mixture over the crackers. Use a spatula to smooth it out evenly. Repeat this process: add another layer of graham crackers, then the remaining pudding. Finish with a final layer of graham crackers on top. Now, pour the chocolate glaze over the top layer. Spread it evenly for a nice finish. Cover your dish with plastic wrap and refrigerate for at least 4 hours. This chilling time is crucial for the flavors to blend. When ready to serve, slice it into squares. Enjoy your no bake chocolate eclair cake! For the complete instructions, check the Full Recipe. To get great layers, use fresh graham crackers. Make sure they are not crushed. Lay them flat in the dish. Each layer should be even. This helps the cake hold together. Spread the pudding gently. Use a spatula to smooth it out. Don't rush; take your time for a nice look. A creamy filling is key. Start by whisking the cold milk with the pudding mix. Whisk for a full two minutes. This thickens it up well. Next, fold in the whipped topping carefully. Use a spatula to mix, but don’t overdo it. You want it smooth, not runny. This mix will give you that rich, creamy texture. One common mistake is not chilling the cake long enough. It needs at least four hours. Otherwise, it won’t set right. Another mistake is using warm milk. Always use cold milk for the pudding. Lastly, don’t skip the chocolate glaze. It adds a delicious layer of flavor. Follow these tips, and your cake will shine. For the full recipe, see above. {{image_4}} You can easily change the flavor of your No Bake Chocolate Eclair Cake. For a mint twist, add a few drops of mint extract to your vanilla pudding. If you love coffee, mix in instant coffee granules instead. You can also try caramel syrup for a sweet touch or hazelnut spread for a nutty flavor. These simple swaps make each bite unique. To make this cake dairy-free, use almond milk or coconut milk. Replace the whipped topping with a dairy-free version to keep it creamy. If you need a gluten-free option, choose gluten-free graham crackers. These swaps make your dessert fit various diets while keeping all the fun. Toppings can really change the look of your cake. You can sprinkle crushed cookies or toasted nuts on top for added crunch. Fresh berries, like strawberries or raspberries, add color and a fruity taste. For a classic look, use shaved chocolate or chocolate sprinkles. Each topping gives your cake a personal touch and makes it more appealing. For the full recipe, check out the Chocolate Cream Delight Éclair Cake . To store leftovers of your no bake chocolate eclair cake, cover it tightly with plastic wrap. This keeps the cake fresh and prevents it from drying out. You can also place it in an airtight container. Make sure to keep it in the fridge. It tastes great cold, and the flavors will get even better overnight. You can freeze this cake if needed. First, let it chill in the fridge for at least 4 hours. Once it's set, slice the cake into squares. Wrap each square tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. This way, you can enjoy your sweet treat later. Just remember to thaw it in the fridge for a few hours before eating. The no bake chocolate eclair cake can last in the fridge for about 3 to 5 days. After that, the texture may change, and it may not taste as good. For the best quality, try to eat it within the first two days. To keep it fresh, always cover it well and don’t leave it out at room temperature for long. Enjoy every bite of this easy and delicious treat! Yes, you can make this cake ahead of time. In fact, I recommend it! Making the cake a day before lets the flavors mix well. This chilling time helps the layers set, giving you a better texture. Just be sure to cover it tightly with plastic wrap to keep it fresh. The cake needs at least 4 hours to chill. However, if you can wait longer, overnight is best. This extra time allows the pudding to thicken up. The graham crackers soften nicely, making each bite delicious and creamy. If you don’t have graham crackers, try using vanilla wafers or digestive biscuits. Both options will work well and add a unique twist. You can also use a gluten-free alternative if needed. Just keep the layering method the same for the best results. For the Full Recipe, refer to the earlier section for a complete guide! No Bake Chocolate Eclair Cake is easy to make and fun to enjoy. We covered the key ingredients and offered tips for perfect layers. You learned to make a creamy filling and about flavor swaps. Remember, this cake is flexible in ways to store and serve. It can stay fresh in the fridge or be frozen for later. Now, you have what you need to impress your friends and family. Enjoy making this delicious dessert!

No Bake Chocolate Eclair Cake

Indulge in the rich and creamy goodness of Chocolate Cream Delight Éclair Cake! This no-bake dessert is layered with graham crackers and a smooth vanilla pudding filling, drizzled with a luscious chocolate glaze. It’s simple to make and perfect for any occasion, offering a heavenly treat for chocolate lovers. Ready in just 20 minutes plus chilling time, click through for the full recipe and enjoy a slice of delight!
Print Recipe Pin Recipe

Ingredients
  

1 package (14 oz) graham crackers

2 cups cold milk

2 packages (3.4 oz each) instant vanilla pudding mix

1 container (8 oz) whipped topping, thawed

1/2 cup powdered sugar

1/4 cup cocoa powder

1/4 cup unsweetened chocolate syrup

1 teaspoon vanilla extract

Optional: shaved chocolate or chocolate sprinkles for garnish

Instructions
 

Begin by pouring the cold milk into a large mixing bowl. Add the instant vanilla pudding mix and whisk together vigorously for about 2 minutes, or until the mixture is smooth and thickened to a pudding-like consistency.

    Gently fold the thawed whipped topping into the pudding mixture. Mix until well combined, ensuring a creamy filling with no lumps remains.

      In a separate bowl, prepare your chocolate glaze by combining the powdered sugar, cocoa powder, chocolate syrup, and vanilla extract. Stir until the ingredients form a smooth, glossy glaze.

        Grab a 9x13 inch baking dish to start building your delectable layers. Lay down a single layer of graham crackers on the bottom of the dish, ensuring they're evenly spaced.

          Spread half of the creamy vanilla pudding mixture over the graham crackers, smoothing it out with a spatula for an even layer.

            Repeat the layering process: add another layer of graham crackers, followed by the remaining vanilla pudding mixture. Smooth it out again for a beautiful finish.

              Complete your layering with a final layer of graham crackers on top, creating a solid base.

                Pour the luscious chocolate glaze over the last layer of graham crackers, using a spatula to spread it evenly across the surface.

                  Cover the entire dish with plastic wrap and refrigerate for at least 4 hours, or overnight if time allows. This chilling step is essential for the cake to set and for the flavors to meld together wonderfully.

                    When ready to serve, remove the cake from the refrigerator and slice it into squares. For an extra touch of decadence, garnish each square with shaved chocolate or a sprinkle of chocolate sprinkles as desired.

                      - Prep Time: 20 minutes | Total Time: 4 hours (including chilling) | Servings: 12