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Eclair cake sitting on a white plate and blue placemat.
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4.20 from 10 votes

No-Bake Chocolate Eclair Cake

If you love eclairs, you'll love this no-bake eclair cake. With layers of French vanilla pudding, graham crackers, and a top layer of chocolate frosting you can't go wrong.
Prep Time20 minutes
Additional Time8 hours
Total Time8 hours 20 minutes
Course: Cake
Cuisine: American
Servings: 16 servings
Calories: 235kcal
Author: Julie Pollitt

Ingredients

  • 3 sleeves graham crackers
  • 2 - 3.4 oz. boxes Jell-O French Vanilla Instant Pudding
  • 12 oz. Cool Whip
  • 3 cups milk
  • 16 oz. chocolate frosting

Instructions

  • Add the two packets of instant pudding to a large bowl.
  • Pour the milk into the pudding and mix with a hand mixer for at least two minutes. Allow the pudding to thicken for a few more minutes.
  • Add the Cool Whip to the pudding and mix together.
  • Line the bottom of a 9" x 13" casserole dish with graham crackers.
  • Spread half of the pudding over the graham crackers.
  • Layer more graham crackers on top of the pudding.
  • Add the rest of the pudding on top of the graham crackers.
  • Layer once more with graham crackers on top of the pudding.
  • Microwave the frosting, in the container (without the lid), for 30 seconds. Stir.
  • Pour the frosting over the top of the graham crackers.
  • Refrigerate the no-bake eclair cake overnight, or for at least eight hours.

Video

Notes

If the frosting is not pour-ready in 30 seconds, microwave it in 10-second increments until it is ready to pour over the top.

Nutrition

Serving: 1 | Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 130mg | Sugar: 24g