No Bake Chocolate Eclair Cake (Icebox Cake)
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If your kid loves pudding, frosting, or being the official “taste tester,” this no bake chocolate eclair cake is for you. It’s cold, creamy, and full of the kind of layers kids go crazy for. No baking, just mix, layer, chill. Bonus: it’s even better the next day (if there are any leftovers).
Table of Contents
Why We Love No Bake Chocolate Eclair Cake
- No Need To Turn On An Oven – When it’s hot outside sometimes turning on the oven is the last thing you want to do. This is a great treat to surprise the family with or bring to a picnic. If you’re not a baker at all, then this is also the dessert for you!
- Forgiving And Here For a Good Time – Listen, this dessert just doesn’t have to be perfect. Break a graham cracker? They’re getting covered in gooey pudding and chocolate anyways. This is a great dessert to let the kids help, the end result will be delicious without having to worry about the details or even if the layers are exactly the right size.
- Cold, Creamy and Somehow Just Disappears? – Something about those cold, creamy gooey layers just is always a hit. This may not be the flashiest dessert at the party, but it is the one that disappears slice by slice.
Ingredients For No Bake Chocolate Eclair Cake
Find the full printable recipe with specific measurements and directions below in the recipe card.
- instant vanilla pudding mix – French vanilla or cheesecake also works to keep this tasting “eclair” flavored.
- milk cold, I used 2% but you can use your favorite milk
- whipped topping thawed, like Cool Whip
- graham crackers
- chocolate frosting – a premade can is easiest for this recipe!
Let the Kids Help! Younger kids especially can help layer the graham crackers or spread the pudding mixture. Older kids can easily make this dessert all on their own! It’s a fun way to get them in the kitchen without making the kitchen too crazy.
How To Make No Bake Chocolate Eclair Cake
- To a large bowl add instant vanilla pudding mix and cold milk. Mix well until dissolved with a whisk. Add the whipped topping to the pudding mixture and fold it in with a silicone spatula.
- Lay graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Spread half of the pudding mixture on top of the graham cracker layer.
- Arrange another layer of graham crackers on top of the pudding, followed by another pudding layer with the remaining mixture. Finish with a final layer of graham crackers.
- Cover and refrigerate the baking dish for 30 minutes.
- Place the chocolate frosting in the microwave for 15-20 seconds then stir well, it should be thin enough to spread easily but not hot. Spread the frosting evenly over the top of the entire icebox cake.
- Cover the eclair cake and return it to the refrigerator. Chill for at least 5 hours or overnight. Then slice, serve and enjoy!
No Bake Eclair Cake Variation Ideas
This recipe is incredibly flexible and easy to try many different flavor variations with a little creativity.
Try Different Flavors Of Instant Pudding – Vanilla makes the most sense for an eclair cake, but you can mix it up with a French vanilla or cheesecake flavored pudding. You can also go wild and try flavors like strawberry, lemon, banana, pistachio or make it double chocolate!
Mix Up The Graham Crackers – Graham crackers work well, but they also come in multiple flavors. Try chocolate or cinnamon graham crackers. Other crunchy cookies like vanilla wafers, shortbread like Lorna Dunes, or even a crunchy chocolate chip cookie could be used!
Swap Out The Frosting – We’ve used chocolate frosting, but your imagination is your limit! Try cream cheese frosting, chocolate fudge, Funfetti or strawberry!
Add A Topping – Crumbled crunchy cookies, fresh fruit, nuts, or chocolate chips or even sprinkles could be added on top. When adding sprinkles, I like to let the frosting layer chill for at least an additional 30 minutes, that keeps the sprinkles from bleeding color because the frosting is too warm.
FAQ About No Bake Chocolate Eclair Cake
You can use homemade whipped cream, but it will be a little softer and less stable. If you do, whip it to stiff peaks and try to serve the cake within a day or two so it holds its shape.
It probably just needs more time in the fridge. The pudding layers thicken, and the graham crackers soften the longer they chill. At least 5 hours (or overnight) is best. If it is really warm outside, it may take a little longer to fully set.
Try heating the frosting for another 10 seconds, or in10 second increments until it is easy to stir and spread.
Not really, as the texture tends to get icy and strange once thawed. For best results, keep it in the fridge and eat within 4–5 days.
Yes, this dessert is made for make-ahead! You can make it up to 1-2 days in advance, just keep it tightly covered in the fridge.
Sure, try layering the dessert in small mason jars, clear plastic cups, or even mini loaf pans for a cute and kid-friendly grab-and-go treat. If the graham crackers don’t fit sitting flat in your container, you can always crumble them a little to layer more like a parfait.
This recipe is not as written, but you can swap in your favorite gluten free graham crackers. Double check your pudding and whipped topping labels to make sure they’re gluten free safe. I always ask someone who is gluten free directly if I can, or I’ll make them my naturally gluten free flourless chocolate cookies if I am unsure as to how gluten sensitive they are.
Alternative milks can work in instant pudding, but they may set up a little softer. I recommend using a dairy free cook and serve pudding, so it thickens a little more, and letting it cool completely before adding it to the cake. A coconut or dairy free cool whip can also be swapped. Check all ingredients carefully for dairy. and ask the person directly if needed if they are lactose intolerant.
How Do I Bring This Dessert To A Party?
An insulated bag with a few ice packs will keep your eclair cake cool and creamy on the way to the party. (The kind meant for casseroles works great—even if this one’s cold instead of hot!)
Another trick? Fill a disposable foil pan with about an inch of water and freeze it. Then nestle your cake pan right on top so it stays chilled. In a pinch, you can also just toss some ice cubes in the bottom pan. Just make sure your cake pan fits comfortably on top without tipping!
How Long Will Chocolate Eclair Cake Last?
This chocolate eclair cake will taste best if enjoyed within 4-5 days of making it. Store leftover eclair cake in the pan in the refrigerator.
Make sure to cover the pan tightly with cling wrap or a lid so the pudding doesn’t develop a “skin” along the top, which can be not a great texture to bite into. If the pudding does develop a chewy skin layer, simply remove that edge, the rest of the cake is still ok.
More No Bake Dessert Recipes
Frozen Lemon S’mores
Peanut Butter Chocolate No Bake Cookies
S’mores Rice Krispies Treats
Chocolate Eclair Icebox Cake
Equipment
- 1 9×13 baking dish usually a 3 quart size
Ingredients
- 6.8 ounces instant vanilla pudding mix 2 small packs
- 3 cups milk cold, I used 2%
- 8 ounces whipped topping thawed, like Cool Whip
- 20 sheets graham cracker about 2 ½ sleeves
- 16 ounces chocolate frosting
Instructions
- To a large bowl add instant vanilla pudding mix and cold milk. Mix well until dissolved with a whisk. Add the whipped topping to the pudding mixture and fold it in with a silicone spatula.
- Lay graham cracker sheets along the bottom of a 9×13 pan to form a full layer. Spread half of the pudding mixture on top of the graham cracker layer.
- Arrange another layer of graham crackers on top of the pudding, followed by another pudding layer with the remaining mixture. Finish with a final layer of graham crackers.
- Cover and refrigerate the baking dish for 30 minutes.
- Place the chocolate frosting in the microwave for 15-20 seconds then stir well, it should be thin enough to spread easily but not hot. Spread the frosting evenly over the top of the entire icebox cake.
- Cover the eclair cake and return it to the refrigerator. Chill for at least 5 hours or overnight. Then serve and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
