I still remember the first time I made this No Bake Chocolate Eclair Cake for a backyard potluck — it disappeared before I could get a second slice. It’s a layered, refrigerator cake that uses vanilla instant pudding, whipped topping, graham crackers, and a glossy chocolate ganache. No oven, minimal hands-on time, and the texture ends up creamy with softened cracker layers that taste like a cross between an éclair and a chilled custard cake. If you enjoy rich desserts and want something that travels well to parties (or pairs nicely with classic chocolate treats), this is a go-to.

Why you’ll love this dish

This recipe is the kind of dessert that works for busy weeknights, large gatherings, and the holidays. It’s fast to assemble, budget-friendly, and pleasing to both kids and adults. You get creamy vanilla pudding layers, tender graham crackers that soak up the filling overnight, and a shiny chocolate topping that makes it feel special without extra fuss.

“The perfect make-ahead dessert — creamy, chocolatey, and always a hit with guests. Portable and stress-free.”

Reasons to make it now:

• No baking required — great for apartments or hot weather.
• Scales easily for a crowd using a 9×13 pan.
• Can be prepared the day before, freeing you up on the event day.
• Familiar flavors everyone loves: vanilla pudding, graham crackers, and chocolate.

If you like other easy chocolate desserts, pair it with lighter handhelds like these chocolate cupcakes with Oreo buttercream for a varied dessert table.

Preparing No Bake Chocolate Eclair Cake

Step-by-step overview

• Make the vanilla pudding filling and fold in thawed whipped topping for a light, stable layer.
• Stack graham crackers and pudding in a 9×13 pan (three cracker layers with two pudding layers).
• Melt chocolate with butter and a little milk to make a smooth ganache, cool slightly, and pour over the top.
• Chill for at least 6–8 hours or overnight so the graham crackers soften and the flavors meld.

This quick overview helps you know that most of the time is passive chilling, not active hands-on work.

What you’ll need

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 6 cups cold whole milk (cold is key for instant pudding to set properly)
• 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)
• 1 box (14.4 oz) graham cracker sheets (about 2–3 sleeves depending on brand)
• 1 bag (12 oz) semi-sweet chocolate chips
• 6 tbsp unsalted butter
• 2 tbsp whole milk (for ganache)
• 1 tsp pure vanilla extract
• Pinch of salt

Ingredient notes and substitutions:

• For lighter pudding, use low-fat milk, but the texture will be slightly less rich.
• Use dairy-free whipped topping and dairy-free chocolate if you need a vegan/dairy-free version (see Variations).
• If graham crackers are unavailable, plain tea biscuits or gluten-free crackers can work — expect small texture differences.

Directions to follow

1. Prepare the pudding filling: Pour 6 cups of cold whole milk into a large bowl. Add the two packages of instant vanilla pudding mix. Whisk briskly for 2–3 minutes until the pudding thickens. Fold in the thawed whipped topping and 1 teaspoon vanilla extract until smooth and even. Set the mixture aside.
2. Assemble the layers: Lay a single layer of graham crackers across the bottom of a 9×13-inch baking dish to cover as best as possible (break crackers to fit). Spread half of the pudding mixture evenly over the crackers. Add a second layer of graham crackers. Spread the remaining pudding on top of that. Finish by placing a third layer of graham crackers on top.
3. Make the chocolate ganache: Put the chocolate chips, 6 tablespoons unsalted butter, and 2 tablespoons whole milk into a small saucepan. Warm over low heat, stirring constantly until the chocolate and butter melt and the mixture is smooth and glossy. Remove from heat. Stir in 1 teaspoon vanilla extract and a pinch of salt. Let the ganache cool for 5–10 minutes so it’s slightly thick but still pourable.
4. Top and chill: Pour the slightly cooled ganache evenly over the top graham cracker layer and spread gently with a spatula if needed. Cover the dish with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight. This resting time lets the crackers soften and the layers set.
5. Serve: Slice chilled cake into squares. For clean slices, dip a sharp knife into hot water, wipe it dry, and slice; repeat between cuts.

How to plate and pair

• Best ways to enjoy it: Serve straight from the fridge on small dessert plates so each square stays firm.
• Pairings: A small scoop of vanilla ice cream, fresh raspberries, or a dusting of powdered sugar complements the rich chocolate top. For beverages, a strong coffee or a cup of black tea balances the sweetness. If you want a chocolate-on-chocolate spread for a party table, these moist choices like moist chocolate cupcakes are a great companion to offer variety.
• Plating tip: Garnish with toasted flaked coconut or crushed graham crackers for texture contrast.

Storage and reheating tips

• Refrigeration: Keep the cake covered in the fridge for up to 4 days. The pudding and whipped topping are perishable, so don’t leave it at room temperature more than 2 hours.
• Freezing: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Note: the texture of the ganache may change slightly after freezing.
• Transport: Keep chilled in a cooler or insulated bag for potlucks to prevent the ganache from softening.
• Food safety: Always use fresh dairy ingredients and keep the refrigerator at or below 40°F (4°C).

Pro chef tips

• Whisk the pudding for the full 2–3 minutes. Instant pudding sets quickly when whisked properly and will hold the whipped topping better.
• Cool the ganache slightly before pouring. If it’s too hot it can melt the top cracker layer and seep down; too cool and it won’t spread smoothly. Aim for warm and pourable.
• For even layers, gently press the graham crackers so they contact the pudding but don’t smash them flat — you want some structure.
• For neat slices, chill thoroughly. Cutting shortly after topping often yields crumbly pieces. Use a knife warmed under hot water and wiped dry to slice cleanly.

Recipe variations

• Peanut butter twist: Mix 1/2 cup creamy peanut butter into the pudding for a peanut butter–chocolate version.
• Banana eclair: Add a thin layer of sliced bananas between pudding layers for a fresh twist (consume within 24 hours to avoid browning).
• Gluten-free: Substitute gluten-free graham crackers or crisp cookies.
• Dairy-free: Use coconut milk-based whipped topping, dairy-free chocolate chips, and plant-based milk for the pudding (check instant pudding labels for compatibility).
• Mini versions: Assemble in an 8×8 pan or individual cups for single servings.

Common questions

How long does it take to make and chill this cake?

Hands-on time is about 20–30 minutes. The cake requires at least 6–8 hours of refrigeration to let the graham crackers soften and the layers set — overnight is ideal.

Can I use homemade pudding instead of instant?

You can, but homemade pudding is typically thinner and may not set as firmly as instant mix. If using homemade, chill it until thick, and consider adding a stabilizer like a small amount of gelatin (dissolved and cooled) if you want a firmer texture.

Will the graham crackers get soggy?

Yes — intentionally. The crackers should soften into a tender, cake-like layer after chilling. If you prefer a firmer bite, reduce the refrigeration time to 4–5 hours, but flavor melding improves with longer chilling.

Can I make this ahead for a party?

Absolutely. Make it the day before, chill overnight, and slice just before serving. Keep the cake refrigerated until serving time.

Is it safe to freeze and reheat?

You can freeze slices for up to 2 months. Thaw in the refrigerator overnight. Reheating is not recommended; serve chilled for best texture.

If you want any substitutions tailored to allergies or a smaller batch version, tell me what you have on hand and I’ll adapt the recipe.

Print