Go Back
+ servings
Slices of no-bake Chocolate Eclair Cake on white plates with forks.

Chocolate Eclair Cake

This easy no-bake Chocolate Eclair Cake is a classic Midwestern dessert. Made with graham crackers, pudding, whipped topping, and chocolate frosting, in comes together in about 10 minutes plus chilling time.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Chilling time 8 hours
Total Time 20 minutes
Servings 20 servings
Calories 203kcal



  • In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
  • Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
  • Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
  • Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.



  1. Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
  2. Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
  3. Chocolate frosting: I warm my tub of prepared frosting in the microwave for 20 seconds, then stir. It spreads much easier. Feel free to substitute Homemade Chocolate Frosting if you prefer that.
  4. Yield: This recipe yields one 9-inch by 13-inch Eclair cake. Your actual servings vary depending on how you cut the slices, but I usually aim for 20 pieces.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days. The crackers continue to soften in the best way possible (I personally prefer this cake after it sits for at least 24 hours).
  6. Make ahead: The cake can be made up to 2 days in advance; the graham crackers continue to soften but that's a good thing.
  7. Freezer: To freeze Eclair Cake, wrap it tightly in a double layer of foil and plastic. Label, date, and freeze for up to 2 months. Thaw the cake overnight in the refrigerator.


Serving: 1slice | Calories: 203kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 195mg | Potassium: 137mg | Fiber: 1g | Sugar: 20g | Vitamin A: 69IU | Calcium: 66mg | Iron: 1mg