No-Bake Chocolate Eclair Cake

5 from 3 votes

This No-Bake Chocolate Eclair Cake is an easy icebox dessert made with a wonderful creamy custard filling between layers of softened graham cracker and topped with a rich chocolate glaze. I love to serve it with strawberries for a garnish.

Prep Time20

Additional Time8

Total Time8 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 170kcal

Author: Amy Nash

Ingredients

Filling Layers

2 (3.4-ounce) boxes instant vanilla pudding
3 ½ cups cold milk
1 cup heavy cream
¼ cup powdered sugar
3 sleeves graham crackers

Glaze

4 Tablespoons salted butter
⅓ cup milk
2 cups powdered sugar
6 Tablespoons cocoa powder
1 teaspoon vanilla extract

Instructions

Combine the pudding mixes and milk in a large bowl and whisk for 2 minutes, until smooth and beginning to thicken. Refrigerate for 5 minutes.
Beat whipped cream and powdered sugar in a separate bowl until stiff peaks form. Fold whipped cream into the vanilla pudding, stirring until completely incorporated.
Arrange graham crackers in the bottom of a 9x13-inch dish in an even layer, breaking them up as needed to fit the pan. Spread ½ of the pudding mixture over the bottom layer of graham crackers. Arrange additional graham crackers in another even layer on top of the pudding, then repeat with the remaining pudding mixture and a final layer of graham crackers.
In a microwave-safe bowl, heat the butter and milk until the butter has melted, then add the powdered sugar, cocoa powder, and vanilla and stir until smooth. Pour over the top graham cracker layer, spreading the glaze out to create a smooth top.
Transfer the eclair cake to the refrigerator and let it chill for 8 hours until set. Slice into squares and serve.

Notes

You can use one 8-ounce container of thawed Cool Whip in place of the heavy cream and powdered sugar, if desired.

Nutrition