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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 2 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 mins
Additional Time8 hrs
Total Time8 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 18 servings
Calories: 170kcal
Author: Amy Nash

Ingredients

Filling Layers

  • 2 boxes instant vanilla pudding 3.4 ounce each
  • 3 ½ cups milk
  • 8 ounces Cool Whip*, thawed
  • 3 sleeves graham crackers

Glaze

  • 4 Tablespoons butter
  • 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.
  • Fold Cool Whip 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 replace the Cool Whip with stabilized whipped cream. Stir 1 ¼ teaspoons unflavored gelatin into 2 tablespoons cold water and let it sit for 5 minutes. Microwave for 15-30 seconds until the gelatin has completely dissolved, then set aside. Beat 2 cups heavy cream using an electric mixer until soft peaks form. Add the gelatin and beat until stiff peaks form, then use in place of the Cool Whip. No need to add additional sugar for this particular recipe.

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