I assemble this No Bake Chocolate Éclair Cake when I crave a rich, creamy dessert without turning on the oven. Layers of graham crackers, fluffy vanilla pudding, and chocolate ganache come together in a show‑stopping treat that’s effortless yet indulgent.

Why You’ll Love This Recipe

I love how it mimics classic éclairs in cake form—creamy, chocolaty, and just the right amount of crunch—without any baking. It’s a crowd-pleaser that I can pull together in minutes, then relax while it chills. Perfect for celebrations or cozy nights when I want something special without hassle.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham crackers
Instant vanilla pudding mix
Milk (as called for on pudding package)
Whipped topping (like Cool Whip), thawed
Semi-sweet or dark chocolate chips
Heavy cream
Optional garnish: chocolate shavings or mini chocolate chips

directions

I whisk together instant vanilla pudding mix and milk until it thickens, then gently fold in the thawed whipped topping until smooth and airy.
I spread a thin layer of the pudding mixture in the bottom of a 9×13‑inch (23×33 cm) pan.
I arrange a single layer of graham crackers over the pudding—breaking pieces as needed to fill the pan.
I spread half of the pudding over the cracker layer, then add a second layer of whole or broken crackers.
I spread the remaining pudding on top, smoothing it out into an even layer.
I prepare a quick chocolate ganache by heating cream until hot (but not boiling), pouring it over chocolate chips, letting it sit a minute, then stirring until glossy and smooth.
I pour the ganache over the top layer, spreading it to the edges.
I refrigerate the cake uncovered for 4 hours or preferably overnight—it lets the layers soften into a cake-like texture.

Servings and timing

Servings: Yields about 12–15 generous slices
Prep time: ~20 minutes
Chill time: 4 hours–overnight
Total time: ~4 hours 20 minutes (plus chilling)

Variations

Peanut butter twist: I spread a thin layer of peanut butter on graham crackers before adding pudding.
Mocha flavor: I stir a teaspoon of instant espresso powder into the ganache for coffee depth.
Nutty crunch: I sprinkle chopped toasted pecans or almonds between the pudding layers.
Mint-chocolate version: I add a teaspoon of peppermint extract to the pudding and garnish with chopped mint chocolate.

storage/reheating

I keep the cake covered in the refrigerator for up to 5 days—while it’s best within the first 2–3 days, the texture stays creamy longer. There’s no reheating needed; I slice it cold and serve directly.

FAQs

How long should I let it chill?

I recommend at least 4 hours for the graham crackers to soften, but overnight chilling gives the best, cake‑like texture.

Can I use homemade pudding?

Absolutely—I whisk a smooth, chilled pastry cream or homemade vanilla pudding and fold in whipped cream for a decadent version.

What if I don’t have whipped topping?

I use freshly whipped heavy cream with a bit of sugar—it works beautifully and tastes fresh.

Can I freeze this?

I freeze slices wrapped tightly for up to 1 month. I thaw them in the fridge overnight before serving for best texture.

Can I use chocolate wafer cookies instead of graham crackers?

Definitely—I sometimes swap in chocolate wafers for a richer, fudgier twist.

Conclusion

I adore how this No Bake Chocolate Éclair Cake delivers classic eclair indulgence in a chilled, no-bake format. It’s creamy, chocolatey, and impressively easy. Make it ahead for parties or a lazy weekend treat—I’m sure you’ll love it as much as I do!