This No-Bake Chocolate Eclair Cake is unbelievably creamy and topped with a ganache chocolate frosting for dessert heaven!
This post is about making EASY, No-Bake Chocolate Eclair Cake.
I am unsure I can describe how wonderfully delicious this No-Bake Chocolate Eclair Cake is, but I’ll try! Its taste is extraordinary and gourmet, as if it came from a fancy bakery.
The eclair’s vanilla filling is rich and silky. The crunchy golden layers of graham crackers complement the creamy filling perfectly. After chilling in the refrigerator, the chocolate topping firms up like a ganache and fantastically seals the deal.
Plus, you’ll be happy to hear that this dessert recipe is simple! Just follow the step-by-step instructions to serve this divine treat in no time.
No-Bake Chocolate Eclair Cake
Ingredients You’ll Need:
- 2 (3.4-ounce packages) of Instant Vanilla Pudding
- 3 Cups of Whole Milk
- 8-ounce Tub of Cool Whip thawed.
- Honey Maid Graham Crackers (I used about three sleeves. I also highly recommend using the Honey Maid brand of graham crackers. Sometimes, the knock-off brands taste plain.)
- 16-ounce Tub of Chocolate Frosting
Equipment Needed:
- Stand or Hand Mixer
- Microwave or Stovetop (to warm the chocolate topping)
- Refrigerator
How To Make No-Bake Chocolate Eclair Cake, Step-By-Step
Step 1: Add the pudding mixes and whole milk to a mixing bowl. Mix for two minutes using a stand or hand mixer.
Step 2: Use a spatula to add the thawed Cool Whip to the pudding. Mix again for two minutes.
Step 3: Spray a 9 x 13 baking dish with non-stick cooking spray. Then, begin lining the bottom of the glass dish with graham crackers.
Step 4: Add 1/2 of the eclair pudding mixture to the graham crackers. Use a spatula to distribute the pudding evenly.
Step 5: Add another layer of graham crackers.
Step 6: Add the other half of the pudding mixture onto the graham crackers.
Step 7: Add a third and final layer of graham crackers to the top.
Step 8: Remove the foil top from the chocolate frosting tub. I heated the tub in the microwave for about 45 seconds, but you can also use a stovetop. You want the frosting warm enough to pour over the top of the eclair cake quickly.
Step 9: Pour the warm frosting over the final layer of graham crackers. Make sure it is evenly distributed.
Step 10: Chill the cake in the refrigerator for four hours.
FAQs
How Should I Store This Chocolate Eclair Icebox Cake?
Cover the top of the cake with plastic wrap and store it in the refrigerator for up to four days. Because the cake includes dairy products and tastes the best when chilled, it must be kept in the fridge.
Can I Freeze This No-Bake Eclair Cake?
Yes! Store it in an airtight container in the freezer for up to three months. Remove the cake from the freezer and put it in the fridge to thaw overnight.
No-Bake Chocolate Eclair Cake
Equipment
- 9 x 13 Baking Dish
- No-Stick Cooking Spray
- Mixing Bowl
- Measuring cups
- Stand or Hand Mixer
- Spatula
- Microwave or Stovetop (to warm the chocolate topping)
- Refrigerator
Ingredients
Ingredients You'll Need:
- 2 boxes (3.4-ounce packages) of Instant Vanilla Pudding
- 3 cups Whole Milk
- 8 ounce Tub of Cool Whip thawed.
- 3 sleeves Honey Maid Graham Crackers (I recommend using this brand and not a knock-off. They don't taste the same!)
- 16 ounce Tub of Chocolate Frosting
Instructions
How To Make No-Bake Chocolate Eclair Cake, Step-By-Step
- Add the pudding mixes and whole milk to a mixing bowl. Mix for two minutes using a stand or hand mixer.
- Use a spatula to add the thawed Cool Whip to the pudding. Mix again for two minutes.
- Spray a 9 x 13 baking dish with non-stick cooking spray. Then, begin lining the bottom of the glass dish with graham crackers.
- Add 1/2 of the eclair pudding mixture to the graham crackers. Use a spatula to distribute the pudding evenly.
- Add another layer of graham crackers.
- Add the other half of the pudding mixture onto the graham crackers.
- Add a third and final layer of graham crackers to the top.
- Remove the foil top from the chocolate frosting tub. I heated the tub in the microwave for about 45 seconds, but you can also use a stovetop. You want the frosting warm enough to easily pour over the top of the eclair cake.
- Pour the warm frosting over the final layer of graham crackers. Make sure it is evenly distributed.
- Chill the cake in the refrigerator for four hours.
Nutrition
Final Thoughts On This No-Bake Chocolate Eclair Cake
No-bake Chocolate Eclair Cake is the most delicious and easiest alternative to chocolate eclairs and does not compromise in taste! The eclair filling is the same (rich and creamy), and the graham crackers are an excellent substitute for the infamous pastry eclair shell. The chocolate ganache topping is also the same! The last question should be, what are you waiting for?!
Share this recipe with friends and family, and comment below if you try this decadent cake. Follow Career Girl Meets… on Pinterest, Instagram, Twitter, and Facebook for more home decor ideas, recipes, and gift guides.
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