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Slice of Chocolate Eclair Cake on a plate, with a fork next to the cake.
5 from 2 votes

Chocolate Eclair Cake

This no-bake Chocolate Eclair Cake is magical! It's super simple to make, requires basic ingredients, and tastes just like an eclair! Make this and you won't be disappointed.
Prep Time: 15 mins
Chill Time: 8 hrs
Total Time: 8 hrs 15 mins
Servings: 15 servings


  • 2 3.4 oz packages vanilla instant pudding mix - dry
  • 3 1/3 cups milk
  • 12 oz cool whip - thawed
  • 1 14.4 oz package graham crackers

Chocolate Topping

  • 6 tablespoons butter
  • 5 tablespoons milk
  • 6 tablespoons cocoa powder
  • 2 cups powdered sugar


  • In a large bowl beat the vanilla pudding and milk together for 2 minutes. Fold in the whipped cream. 
  • In a 9”x13” inch pan layer graham cracker sheets to cover the bottom of the pan. 
  • Spoon half of the pudding mixture over the graham crackers. Use an offset spatula to level the pudding into an even layer. 
  • Place another layer of graham crackers over the pudding (cutting and shape crackers so that the pudding is fully covered). 
  • Spoon the remaining pudding mixture over the graham crackers.
  • Place the final layer of graham crackers over the pudding, flat side of the crackers facing up. 

Chocolate Topping

  • In a medium bowl sift the powdered sugar and cocoa powder.
  • In medium microwave safe bowl add the butter and milk. Microwave until the butter has melted.
  • Whisk in the cocoa powder and powdered sugar until smooth. 
  • Pour the topping over the last layer of graham crackers, spread into a smooth layer. 
  • Refrigerate overnight or for 8 hours (so the graham crackers can soften). 


Recipe adapted from Chef-in-Training


Calories: 293kcal (15%), Carbohydrates: 47g (16%), Protein: 5g (10%), Fat: 11g (17%), Saturated Fat: 5g (25%), Cholesterol: 22mg (7%), Sodium: 263mg (11%), Potassium: 181mg (5%), Fiber: 2g (8%), Sugar: 29g (32%), Vitamin A: 276IU (6%), Calcium: 117mg (12%), Iron: 1mg (6%)