This no-bake Chocolate Eclair Cake is a dreamy, creamy dessert that’s ridiculously easy to make.

Layers of graham crackers, smooth vanilla pudding, and whipped topping come together with a rich chocolate frosting on top.

The best part? It gets even better overnight, making it the perfect make-ahead treat!

Ingredients

For the cake:

2 (3.5 oz) packages instant vanilla pudding mix
3 cups milk
1 (8 oz) container whipped topping, thawed
2 sleeves graham crackers

For the topping:

1 (16 oz) tub chocolate frosting

Instructions

Step 1: In a bowl, whisk pudding mix and milk until smooth. Fold in whipped topping.

Step 2: In a 9×13 dish, layer graham crackers to cover the bottom.

Step 3: Spread half the pudding mixture over the crackers. Add another graham cracker layer.

Step 4: Spread the remaining pudding mixture on top, then add a final graham cracker layer.

Step 5: Microwave frosting (without lid and foil) for 15 seconds, stir, then spread evenly over the top.

Step 6: Cover and refrigerate overnight to let the crackers soften. Slice and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use homemade whipped cream instead of Cool Whip?

Yes! Just whip 1 cup of heavy cream with 2 tbsp sugar until stiff peaks form.

2. How long does this cake need to chill?

At least 8 hours, but overnight is best for the perfect texture.

3. Can I use different pudding flavors?

Absolutely! Chocolate or banana pudding would work well too.

4. Do I have to microwave the frosting?

It helps spread it smoothly, but you can let it sit at room temp until soft.

5. How long will leftovers last?

Stored in the fridge, it stays fresh for up to 4 days.