No Bake Eclair Cake is going to be your new go-to chocolate dessert! It’s easy to make & tastes just like your favorite bakery treat – creamy vanilla filling, graham crackers & a rich chocolate glaze.
I happen to be a huge fan of no-bake desserts, simply because they are usually easy to make. The hardest part about no-bake eclair cake is waiting for it to chill before eating.
With that being said, this eclair cake is the perfect make ahead dessert. If you have time, I recommend making it the day before you want to serve it.
I’m sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe, including a printable recipe card.
By the way, if you have kids, they’ll love making this dessert. It’s easy enough that your older kids can probably make it on their own. And you may find you like this cake better than a regular eclair.
What is an Eclair anyway?!
Some people have never heard of chocolate eclairs (shocking, isn’t it?!). Technically they are French cream-filled pastries topped with whipped cream or icing. But today we are turning the traditional way upside down and into a no-bake cake.
Ingredients for Chocolate No Bake Eclair Cake
Here’s what you need for the cake portion:
Cold Milk – In my experience whole milk works the best.
Instant French Vanilla Pudding Mix – if you can’t find French vanilla, regular vanilla pudding is fine.
Whipped Topping – One package will be enough. This should be thawed before using. Some people like to add a little extra on top when serving. If you want to do this, you’ll need a little more than 1 tub.
Chocolate Eclair Glaze Ingredients:
Powdered sugar – aka confectioners sugar
Other things you’ll need:
Can I use store-bought frosting for the Eclair Glaze?
Absolutely! You can substitute a tub of store-bought chocolate frosting for the glaze. Microwave the frosting for about 15 seconds before spreading over the graham crackers. It’s not as good as the glaze but works in a pinch.
Is there a Sugar-Free Version?
You can actually substitute sugar-free pudding and whipped topping without much change in the taste.
Tips for Making Chocolate Eclair Cake
- As I mentioned earlier, this is best served after it’s had time to chill. I recommend at least 8 hours or overnight to allow time for the graham crackers to soften and the flavors to meld together.
- Store leftovers in the fridge for up to 4 days.
- Change up the pudding flavor. I’ve heard cheesecake pudding is a really good swap in this dessert. Or try chocolate pudding for an over-the-top chocolatey dessert.
- Be sure to keep the cake cool while you are preparing the glaze. If the cake is warm it will slide around when you add the glaze. Keeping it chilled will also help keep the glaze at an even level.
Looking For More No-Bake Desserts?
- No Bake Lemonade Cake
- Preacher Cookies (No Bake)
- No Bake Peanut Butter Squares
- Mandarin Orange Jello Salad
- Pistachio Pudding
- Fluffy Marshmallow Fruit Dip
No Bake Eclair Cake with Chocolate Glaze
- 21 graham crackers, (about 1 box/3 sleeves)
- 3 cups cold milk
- 2 boxes Instant French Vanilla Pudding Mix , 3.4 oz boxes
- 1 tub whipped topping , 8oz. thawed, more for serving if desired
- Add pudding mix and milk to a large bowl. Using a hand mixer, blend until smooth (about 2 minutes on medium). If you don’t have a hand mixer, use a whisk.
- Gently fold in whipped topping and stir until combined.
- Add a single layer of graham crackers to the bottom of a 13×9 casserole dish. Break the crackers as needed to cover the bottom of the dish.
- Add half of the pudding mixture to the top of the graham cracker layer and gently spread to cover the crackers. I’ve found it works best to drop spoonfuls around the cake, then spreading to cover the crackers.
- Repeat with another layer of graham crackers, the remaining pudding and finish with another layer of graham crackers.
- Store the cake in the refrigerator while you prepare the glaze.
Chocolate Glaze Instructions
- Add the butter and milk to a medium microwave safe bowl. Heat in the microwave just until the butter melts, about 1 minute.
- Add cocoa powder, powdered sugar, milk and vanilla extract to the milk mixture.
- Beat with a hand mixer until completely smooth, at least 5 minutes.
- Pour glaze slowly over the graham crackers and spread evenly with an offset spatula.
- Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
- Use whole milk for best results.
- You can substitute a tub of store-bought chocolate frosting for the glaze. Microwave the frosting for about 15 seconds before spreading over graham crackers.
- This dessert is best served chilled.
- Store leftovers in the refrigerator.
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.