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An image of a piece of no-bake chocolate eclair cake with a sliced strawberry on top.
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5 from 4 votes

No-Bake Chocolate Eclair Cake

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 minutes
Additional Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 18 servings
Author: Amy Nash

Ingredients

Filling Layers

  • 2 (3.4-ounce) boxes instant vanilla pudding
  • 3 1/2 cups cold milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 3 sleeves graham crackers

Glaze

  • 4 Tablespoons salted butter
  • 1/3 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.
    2 (3.4-ounce) boxes instant vanilla pudding, 3 1/2 cups cold milk
  • Beat heavy cream and powdered sugar in a separate bowl until stiff peaks form. Fold whipped cream into the vanilla pudding, stirring until completely incorporated.
    1 cup heavy cream, 1/4 cup powdered sugar
  • 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 1/2 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.
    3 sleeves 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.
    4 Tablespoons salted butter, 1/3 cup milk, 2 cups powdered sugar, 6 Tablespoons cocoa powder, 1 teaspoon vanilla extract
  • 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.
  • This recipe is on page 268 of my cookbook, House of Nash Eats Everyday! 

Nutrition

Calories: 170kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 111mg | Fiber: 1g | Sugar: 26g | Vitamin A: 184IU | Calcium: 76mg | Iron: 1mg

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