With no baking required, this delicious and indulgent Chocolate Eclair Cake is perfect for the summer! It features a creamy filling and a rich chocolate topping that's sure to be a hit.
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Sometimes I'm craving something decadent and sweet, but in the summertime the last thing I want to do is turn on the oven. That's when I turn to no-bake desserts like this eclair cake!
It takes the classic pastry treat and turns it into an icebox dessert that's guaranteed to satisfy your sweet tooth.
Why this Recipe Works
The best part of this eclair cake is that it requires no baking. It's made with easy steps, and all you have to do is pop it in the fridge and wait for everything to set!
You can also customize this no bake icebox cake with your favorite kind of pudding to give it a personal flair.
However you serve it, you'll love the layers of graham crackers, rich, creamy pudding filling, and a tasty chocolate ganache topping!
And if you can't get enough no bake desserts, try these Avalanche Cookies, a No-Bake Oreo Cheesecake, or these adorable Mini Chocolate Tarts.
Ingredients Needed
- Instant Pudding Mix: I like to use vanilla pudding as the base for the eclair filling layers, but you can use a different flavor as well.
- Whole Milk: I recommend using whole milk for a nice thick and creamy dessert.
- Whipped Topping: Cool Whip is my preferred brand, but a store brand whipped topping works just as well!
- Graham Crackers: These act as a sort of crust between the layers of eclair filling.
- Semi Sweet Chocolate Chips: You can use dark chocolate chips if you prefer a richer and more chocolatey flavor.
- Heavy Cream: This is a crucial component for the chocolate ganache layer on top.
- Coconut Oil: An optional ingredient that helps prevent the chocolate from burning or seizing and gives it a more silky texture.
How to Make this No Bake Chocolate Eclair Cake
- Step 1: Combine the pudding mix and whole milk in a large mixing bowl and whisk until well combined.
- Step 2: Once mixed together, fold in the whipped topping to the pudding mixture.
- Step 3: Line the bottom of a 9x13 baking dish with graham crackers. You may have to break some into smaller pieces so they fit properly.
- Step 4: Spread half of the pudding mixture over top of the graham crackers in an even layer, then add a top layer of graham crackers and finish with the remaining pudding mixture and the last layer of graham crackers.
- Step 5: In a separate small bowl, heat the heavy cream for a minute to a minute and a half, then pour in the chocolate chips (and coconut oil if using) and mix until combined.
- Step 6: Spread the chocolate ganache over top of the final pudding layer, then transfer to the fridge for at least 8 hours. Slice and serve!
Recipe Tips
- 8 hours is the minimum amount of time needed for the cake to properly set, but if you can let it go longer I recommend giving it even more time.
- Use dark chocolate chips or milk chocolate chips if you prefer a more rich or more sweet chocolate ganache.
- Coconut oil helps give the ganache a nice glossy quality, but is completely optional. Some light corn syrup also achieves the same effect.
- Vanilla pudding is a great option, but you can also use a French vanilla variety, cheesecake flavored pudding, or even a chocolate pudding to make this a double chocolate eclair cake!
- Another good option for the crust layers would be vanilla wafer cookies, or chocolate flavored graham crackers.
Recipe FAQ's
This traditional French pastry is typically composed of three parts: a long, oblong choux pastry shell, a pastry cream, whipped cream, or custard filling, and a chocolate topping.
Keep your no bake eclair cake in the fridge for 5 days, or in the freezer for up to 2 months or so. Be sure to wrap it tightly with plastic wrap or a tight lid. Allow it to thaw overnight in the fridge before you serve it from frozen.
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Chocolate Eclair Cake
Ingredients
- 2- 3.4 ounce packages of vanilla instant pudding
- 2 1/3 cups whole milk
- 1 -8 ounce container cool whip
- 24 graham crackers 1 box
- 1 cup semi sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons coconut oil optional
Instructions
- In a large bowl add the instant pudding and milk and whisk until combined.
- Fold in the cool whip until combined.
- Place a layer of graham crackers into a 9x13 baking dish, breaking some in half so they fit.
- Spread a 1/2 of the filling over the crackers, and add another layer of crackers.
- Followed by the remaining filling and the last layer of graham crackers.
- In a small bowl heat the heavy cream up in the microwave for 1 minute, if its not hot add 30-second increments until hot.
- Whisk in the chocolate chips and coconut oil (if using) until smooth.
- Spread the melted chocolate over the top of the cake.
- Cover with plastic wrap and place in the refrigerator for at least 8 hours.
Video
Notes
- Make sure you get instant pudding, vanilla, french vanilla, or cheesecake pudding all work great.
- You can use dark chocolate or milk chocolate chips if you prefer.
- Coconut oil is optional but gives the chocolate that extra glossy shine. You can also use corn wyrup if thats what you have on hand.
My sweet tooth is so satisfied.
Happy you enjoyed it 🙂
So decadent and delicious!
Ohhh this is so delicious!
Yes so much easier 🙂
It's so much easier than making regular eclairs. Pate Choux dough can be tricky, so making this in a pan with grahams works great and tastes great.
Aww thanks Janet, this one is crazy good!
I can always count on you for great recipes.
The full recipe is at the bottom of the page you went right past it to write this comment.
your picture seems to show a layer of graham wafers on top of the second layer of pudding before adding the ganache but your instructions don't mention that