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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.

Chocolate Eclair Cake is an old fashioned sheet cake that requires no baking and is reminiscent of a chocolate coated, creamy eclair. Made for generations, this cake is always one of the most popular desserts at any potluck, so I thought it deserved a revisit.
You don’t have to be a baker to layer graham crackers with pudding and whipped topping, and then slather everything in rich chocolate frosting.
Overnight, the refrigerator does all the hard work for you, softening those layers into a perfectly sweet, creamy, chocolatey cake that tastes like you worked much harder than you did.
Table of Contents
Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
- Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
- 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.
Step-by-step instructions
- 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. Cover and refrigerate at least 8 hours or overnight.

- Serve chilled and store any leftovers covered in the refrigerator.

Recipe tips and variations
- 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.
- 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).
- 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.
- 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.

Frequently Asked Questions
Give this cake at least 8 hours, but those who have infinite amounts of patience make it 2 days in advance. The crackers continue to soften as the dessert sits, but this isn’t a bad thing at all.
This recipe is definitely not from scratch, but if you would rather use whipped cream folded into the pudding instead of the topping, that is absolutely fine.
Yes, you can. Really, store-bought chocolate frosting really works for this cake! I warm my tub of prepared frosting in the microwave for 20 seconds, stir, then spread. It spreads much easier.
If you’re aiming for picture-perfect cut squares of cake, it helps to freeze the cake before cutting. But if you need to freeze this cake, wrap it tightly in foil and store in a zip-top plastic bag to store in the freezer. It should keep well up to two months. Thaw the cake overnight in the refrigerator.
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Chocolate Eclair Cake
Ingredients
- 2 (3.4-ounce) packages instant vanilla pudding mix (see note 1)
- 3 1/2 cups milk
- 1 (8-ounce) container whipped topping thawed (see note 2)
- 1 box graham crackers
- 1 can dark chocolate frosting (see note 3)
Instructions
- 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. Cover and refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.
Recipe Video
Notes
- Instant vanilla pudding: If you prefer from-scratch, unprocessed food, you could make Homemade Pastry Cream to use instead of the pudding.
- Whipped topping: Or substitute Homemade Whipped Cream for the frozen whipped topping.
- 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.
- 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.
- 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).
- 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.
- 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.
I use cherry pie filling on top instead of chocholate frosting my family loves it
Yum! 😍 – Meggan
I made this using sugar-free putting mix sugar free Cool Whip sugar free chocolate fudge icing. I used regular graham crackers it turned out wonderful and I could eat it since I’m a diabetic
Hi Gerry, thanks for sharing! I’m glad you were able to enjoy it! – Meggan
Delicious!!! Many requests to make again!!!!
That’s great Christine! Glad it was a hit. Take care! – Meggan
Rather than baking a cake for my July birthday I decided to make this easy, no-bake Chocolate Eclair Cake. For the filling I used Instant French Vanilla Pudding mixed with Extra Creamy Cool Whip. For the frosting I chose Duncan Hines Creamy Dark Chocolate Fudge Frosting. I followed Meggan’s suggestion to microwave it for 20 seconds which made it much easier to spread over the final layer of Honey Maid Graham Crackers. My family and I were so pleased with my rich tasting birthday dessert. Thank you Meggan for this recipe.
You’re so welcome! I’m so happy you and your family enjoyed it. Happy belated birthday! – Meggan
I tried making it once. Why would it be too runny after 8 hours in the fridge?
Hi Heather, I’m so sorry it was runny. Did you make the pastry cream from scratch or use the instant pudding? I wonder if the pudding boxes were a different size and may not have needed as much milk. So sorry about that! – Meggan
Did you use plant-based milk? Instant pudding will not set properly without using real milk.
I am looking to make this for a very large family reunion. What size pan might I use? Like the thin metal ones? Also would I double the recipe? Also I’ve done this before with chocolate ganache so I’ll probably do that but I’m having trouble finding the right recipe I used with the measurements. Any help?
Hi Rachel, thanks for your questions! For a family reunion, this cake serves 20, it might serve more if there are other options available for dessert at the reunion table. I would make one recipe in a disposable 9″x13″ pan, and if you need more servings, make another (or 2 or 3) each in their own pans, so it will be easier to transport and serve from. Here is my recipe for chocolate frosting, which is a ganache that is whipped. https://cash-surge.live/chocolate-frosting/%3C/a%3E I hope you and your family love this! Please let me know if you have anymore questions! – Meggan
my pudding mix seemed awfully liquid event hough I followed the measurements..
Hi Jeanne, I’m so sorry it came out runny. Was it still runny after chilling the 8 hours or overnight? So sorry about that. – Meggan
Did you use plant-based milk? Instant pudding needs real milk to set properly.
Simply wonderful!!! Made it for girls night and sent the extra home to families. Heard back that husbands and kids were fighting over the left overs.
Wow! That’s great! I’m glad it was a hit! – Meggan
Loved to make this so fun and easy!
So glad you love it, John! – Meggan
This is the best and easiest Chocolate Eclair cake. It’s so delicious. My family loves this sweet treat. Thank you for sharing.
Thank you Denise! I am so glad you love it! -Meggan