No bake Chocolate Eclair Cake is a nostalgic, crowd-pleasing favorite that's made with creamy vanilla pudding, graham crackers, and rich chocolate frosting. It tastes like a classic eclair with none of the work!
In a large mixing bowl, whisk together pudding and milk.
Fold in whipped topping. Set aside.
In a 9"x13" baking dish, layer ⅓ of the graham crackers. Spread half the pudding mixture on top, being sure to spread all the way to the edges to seal. Repeat layers until all ingredients are used. (3 graham cracker layers, 2 pudding layers)
Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
For the Frosting
In a medium mixing bowl, combine all ingredients. Whisk together to incorporate. Consistency should be like a thick syrup or thin batter. Add milk a tablespoon at a time to thin until desired consistency.
Pour glaze over cake.
Cover and refrigerate for at least 8 hours.
Video
Notes
This cake really is better with time. The 8 hour chill time will allow the graham crackers to soften.
Frosting: In a time crunch, you can soften store-bought chocolate frosting in the microwave (uncovered without the foil wrapper) and pour over the cake. Although, personally I feel the homemade chocolate glaze is worth the extra couple of minutes.
Storage: Store covered in the refrigerator for up to 5-7 days.