Tuesday, August 13, 2013

No-Bake Chocolate Eclair Cake



Serves 12.


2 - 3 sleeves graham crackers {you may not use them all}
1/2 sleeve {approx.} saltine crackers
2 - 5.1 oz. boxes instant vanilla pudding
2 ½ cups milk
16 ounces non-dairy whipped topping, thawed
1 - 16 oz. container/tub chocolate frosting


Chocolate sprinkles, curls or flakes


Line the bottom of a 9 x 13 or similar pan with graham crackers. Break or cut them as necessary to fit around the edges. Set aside.

In a large mixing bowl, combine pudding and milk. Whisk until just starting to thicken. Fold in whipped topping until incorporated.

Spread a third of the pudding mixture over the graham crackers. Cover with another layer of graham crackers {or a layer of saltines}, another third of the pudding mixture, another layer of graham crackers, the remaining third of the pudding mixture and top with a final layer of graham crackers.

Remove lid and aluminum seal from frosting. Place in microwave for 45 - 60 seconds, or until frosting becomes melted and thin. Stir. Pour over top of cake and spread in an even layer to cover.

Immediately sprinkle on any desired chocolate sprinkles, curls or flakes.

Cover tightly. Refrigerate for 12 - 24 hours. Spoon or slice to serve.

01/08/18:  Updated photos and made clarifications to post/recipe.

Adapted from Baking Junkie


  1. I made this for my husband and he LOVES them! I was a little surprised at the size, but he assures me that there won't be any left in the refrigerator for long :) Thank you for sharing. I found you through FB and am so glad I did. You have some great recipes that I can't wait to try.

    1. Hi there. So glad to have you here at Joyously Domestic! And, I'm happy that your husband enjoyed this recipe! We think it's a real winner, too! Thank you for stopping by and leaving feedback! :)

  2. hi..what ingredients did u use for the top?

    1. Chocolate frosting - I used store-bought, but you can make homemade if you prefer. It is listed in the ingredient list and the directions for slightly warming it before pouring it over the cake are listed, too. Hope that helps. :)

  3. Hi,this looks really yummy! Could you use 2 percent milk instead of skim milk?

    1. I'm sure that 2% would work just fine. :) Hope you enjoy it! :)

  4. Does it have to be refrigerated 12-24 hours?

    1. Yes, it does. The crackers must soften up in order for the cake to resemble the texture of an éclair. If you served it sooner, the crackers would still be hard and crunchy. I know it's a long time to wait, but it's totally worth it! :)

  5. This look delishious! I will defiantly have to try it!

  6. Oh my gosh this looks so good will be very hard to wait but looks worth it. Thank you.