Chocolate Eclair Cake

A slice of chocolate-topped layered dessert with creamy filling and biscuit layers is served on a white plate with a spoonful taken out.

This Chocolate Eclair Cake is a dreamy no bake dessert with layers of creamy vanilla pudding, pillowy whipped cream, and rich chocolate frosting. It comes together in 25 minutes with simple ingredients, perfect for potlucks or a last minute dessert.

Course Dessert

Cuisine American

Keyword Chocolate Eclair Cake, Eclair Cake

Prep Time 25

Chill Time 1

Total Time 1 25

Servings

Calories 515kcal

Author Lisa O'Driscoll

Equipment

2 large bowls
whisk
handheld mixer
9 x 13 baking dish
butter knife

Ingredients

14.4 ounces graham crackers 1 box
6.8 ounces vanilla pudding mix (2) 3.4 ounce packages
3 cups whole milk cold
1 1/3 cups heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
16 ounces chocolate frosting 1 container

Instructions

Start by whisking together the two pudding mixes with the 3 cups of cold milk, let set in the fridge for at least 5 minutes.
6.8 ounces vanilla pudding mix, 3 cups whole milk
Then beat the heavy cream with the sugar and vanilla, until thick peaks form. Whisk in the pudding.
1 1/3 cups heavy cream, 1/2 cup granulated sugar, 1 teaspoon vanilla extract
Assemble 1 layer of graham crackers on the bottom of the baking dish.
14.4 ounces graham crackers
Spread half of the pudding mixture on top of the first layer of crackers.
Place another layer of crackers on top of the pudding.
Spread the rest of the pudding mixture on top of the graham crackers.
Then frost one side of the remaining crackers with the chocolate frosting and place them on top of the pudding mixture in your baking dish, chocolate side up.
16 ounces chocolate frosting
Spread out the frosting so the entire top of the cake is covered.
Let sit in the fridge for 1-2 hours before enjoying.

Notes

Fridge: Store the éclair cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 to 4 days. The texture is actually at its best on day two when the crackers have fully softened.
Freezer: You can freeze this cake, though the texture of the filling will change slightly after thawing. If you do freeze it, wrap the dish tightly in plastic wrap and foil and freeze for up to one month. Thaw overnight in the fridge before serving.
Fill in the gaps: You make need to break a few crackers in half or into quarters to fill in any gaps and complete each layer cleanly.
Instant pudding only: Do not swap out the vanilla pudding mix for a cook and serve variety. Instant pudding is what makes this recipe work.
Milk matters: Both whole milk and almond milk work great in this recipe, just make sure whichever you use is cold going in. Soy milk will not work here, so skip that one.
Cold cream: Make sure your heavy cream is well chilled before you start beating it. Cold cream whips up faster and holds its shape much better.

Nutrition