Chocolate Eclair Cake

A slice of chocolate eclair dessert on a plate

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Chocolate Eclair Cake

This Chocolate Eclair Cake tastes like the best combination of Boston cream pie and a chocolate eclair. It's a no-bake dessert, only requires 5 simple ingredients, and super easy to assemble in minutes.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: American

Keyword: chocolate eclair dessert, eclair cake, no bake dessert

Servings: servings

Ingredients

2 boxes (3.4 ounces each) vanilla INSTANT pudding mix (or instant French vanilla)
3 cups whole milk
8 ounces Cool Whip thawed (see note)
16 ounces graham crackers
16 ounces chocolate frosting

Instructions

In a large bowl, vigorously whisk together the instant pudding and milk. Fold in the whipped topping, mixing until well combined. Set aside.
Place a layer of graham crackers in the bottom of a 9x13 casserole dish, breaking as needed to cover the entire bottom with a single layer.
Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
Cover with plastic wrap and refrigerate for at least 30 minutes.
Uncover frosting and remove foil wrap. Microwave for 15 seconds, give it a good stir, and microwave again for 10 seconds (if necessary) to loosen and make it easier to spread. Stir well. Remove cake from refrigerator and pour frosting over the cake and spread into an even layer.
Replace the plastic wrap and refrigerate for at least 6 hours or overnight - the longer you give the graham crackers to soften up the better.

Video

Notes

You can replace the Cool Whip with an equal amount of homemade whipped cream that's sweetened and beaten to stiff peaks, if preferred.

Instructions to make chocolate ganache instead of frosting, and proper storage information is included in the article.

Nutrition