Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Eclair Cake Recipe

★★★★★

4.5 from 108 reviews
  • Author: Simon
  • Total Time: 2 hours 15 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This Chocolate Eclair Cake is an easy no-bake dessert featuring layers of creamy vanilla pudding, fluffy Cool Whip, crunchy graham crackers, and rich chocolate frosting. Perfectly chilled, it mimics the flavors of a classic chocolate eclair in a convenient layered cake form, making it a crowd-pleaser for any occasion.

Ingredients

Scale

Filling

  • 2 boxes (3.4 oz each) Vanilla or French Vanilla instant pudding mix
  • 3 cups Milk
  • 1 container (16 oz) Cool Whip, thawed

Layers

  • 1 box Graham crackers

Topping

  • 1 container (16 oz) Chocolate frosting

Instructions

  1. Prepare the pudding mixture: In a medium-sized bowl, combine the two boxes of instant vanilla pudding mix with 3 cups of milk. Whisk together until the mixture begins to thicken, using an electric mixer for faster results or a hand whisk for a more manual approach.
  2. Fold in Cool Whip: Gently fold the entire 16 oz container of thawed Cool Whip into the thickened pudding mixture until well blended and smooth.
  3. Layer graham crackers: Line the bottom of a 9 x 13-inch baking dish with a layer of graham crackers. Break the crackers along their perforations as needed to cover the surface completely, filling any gaps.
  4. Add first pudding layer: Spoon half of the pudding and Cool Whip mixture evenly over the graham crackers, spreading it out into a uniform layer.
  5. Second graham cracker layer: Place another full layer of graham crackers over the pudding mixture.
  6. Add second pudding layer: Spread the remaining half of the pudding mixture over the second graham cracker layer evenly.
  7. Final graham cracker layer: Top with a third and final layer of graham crackers, covering the pudding completely.
  8. Melt the frosting: Remove the plastic lid and foil seal from the chocolate frosting container. Microwave the frosting for 30 to 60 seconds or until it is melted enough to pour easily.
  9. Spread frosting topping: Pour the melted chocolate frosting evenly over the final graham cracker layer. Use the back of a spoon to gently smooth out the frosting to cover the entire surface.
  10. Chill the cake: Cover the baking dish with plastic wrap or foil and refrigerate the cake for at least two hours, or up to overnight, allowing the flavors to meld and the graham crackers to soften.
  11. Serve and enjoy: Remove from the fridge, slice into portions, and serve this rich, creamy chocolate eclair cake chilled.

Notes

  • Using an electric mixer to combine pudding and milk speeds up thickening but is optional.
  • Allowing the cake to chill overnight enhances the texture and flavor.
  • If you prefer a thicker frosting layer, you can melt frosting longer or add an additional half container.
  • Graham crackers absorb moisture and soften during chilling, imitating the texture of an eclair shell.
  • This dessert should be stored in the refrigerator and consumed within 3-4 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Chocolate Eclair Cake, no-bake dessert, graham cracker cake, instant pudding dessert, easy chocolate dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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