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Chocolate Eclair Cake

A classic no-bake dessert layered with graham crackers, creamy vanilla pudding filling, and a smooth chocolate glaze. This easy icebox cake softens overnight into a rich, sliceable treat reminiscent of a chocolate eclair.
Print Recipe
Prep Time 20 minutes
Chill Time 7 hours 40 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert, Easy Recipes, Family Favorites, No-Bake Desserts, Potluck Recipes
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 packages vanilla instant pudding mix 3.4 oz each
  • 3 1/2 cups whole milk
  • 12 oz cool whip thawed
  • 2 packages graham crackers 14.4 oz each
  • 3 tbsp butter
  • 3 tbsp milk for frosting
  • 3 tbsp cocoa powder
  • 1 cup powdered sugar

Method
 

  1. Whisk together milk and pudding mixes for about 2 minutes until thickened. Fold in Cool Whip until smooth.
  2. Layer graham crackers in the bottom of a 9x13-inch pan, cutting as needed to fully cover.
  3. Spread half of the pudding mixture evenly over crackers. Add another layer of graham crackers.
  4. Spread remaining pudding mixture, then top with a final layer of graham crackers (smooth side up).
  5. Microwave butter and milk until melted. Stir in cocoa powder and powdered sugar until smooth to form frosting.
  6. Pour frosting over top layer and spread evenly. Refrigerate overnight until set.

Notes

For a richer topping, double the frosting. Chill overnight for best texture as crackers soften into cake-like layers.