Quick, no-bake Chocolate Eclair with just 5 ingredients! This easy layered dessert is simple to make and so delicious.
This Easy Chocolate Eclair is a no-bake, layered dessert that comes together with just 5 simple ingredients, and it’s downright delicious. It’s one of those recipes that checks all the boxes – quick, easy, and guaranteed to be a hit. But I can’t take the credit for this one. That goes to one of my all-time favorite junior high teachers, Mrs. Pam Walker.
Mrs. Walker was the kind of teacher who just got us. You know the type… compassionate, encouraging, but firm when she needed to be. She made an impression during those tricky, in-between years when we all needed someone who understood us more than we realized.
This recipe came from her. We had some kind of potluck at school one day, and she brought this dessert. I asked for the recipe on the spot and still have that worn, folded piece of paper tucked away in my files. So thank you, Mrs. Walker, for feeding our bellies that day and giving us something that’s fed our souls ever since. You’re one of the good ones.
Where does chocolate eclair come from?
Traditional chocolate eclairs were first made popular in France. They are delicate, cream-filled pastries topped with a glossy chocolate glaze. But this no-bake, layered dessert is a far cry from those fancy bakery treats… and honestly, I think it’s even better in my humble opinion.
I’m not exactly sure where this version of chocolate eclair dessert first came from, but I do know that Mrs. Walker was onto something special when she started making it. Mom and I have been whipping up this recipe for years, and we’ve shared it with more people than I can count. It’s one of those crowd-pleasers that always gets folks asking for the recipe.
Funny how life works sometimes—who would’ve thought all those years ago that this simple, delicious dessert would become such a staple in my life and eventually land here on SouthernBite.com?
Other Cool, No-Bake Desserts
Looking for more easy, cool treats? I’ve rounded up some of my favorite no-bake desserts that are perfect for anytime you need something sweet without turning on the oven. From fruity pies to rich, chocolatey creations, there’s a little something here for every craving.
- 5-Ingredient Strawberry Lemonade Pies – Strawberry Lemonade Pie is a unique twist on the traditional lemonade pie. The strawberry flavor and lemonade make the perfect summer dessert.
- Oreo Delight – Oreo Delight is one of my most favorite desserts. The light, fluffy ingredients and crushed Oreos make it the best of all Oreo desserts.
- Caramel Pecan No-Bake Cheesecake – This Caramel Pecan No-Bake Cheesecake is the easiest cheesecake recipe you will make. Fluffy no-bake cheesecake and an easy pecan shortbread cookie crust combine with caramel for the perfect cool and creamy dessert.
- Strawberry Cream Cheese Pie – This recipe for Strawberry Cream Cheese Pie combines cream cheese, Cool Whip, a little lemon, and strawberries for a delightfully creamy pie your family will love!
- Peanut Butter Cream Pie – This recipe for my No-Bake Peanut Butter Cream Pie combines fresh, real whipped cream, peanut butter, and cream cheese in a creamy filling. But the real star is the crust made with Nutter Butter cookies and crushed peanuts!
- No-Bake Lemonade Pie – Lemonade pie is a refreshing no-bake dessert filled with light, sweet, and tangy flavors. It’s the perfect, easy dessert for hot summer days!
- Easy Oreo Chocolate Pie – This rich, creamy, fluffy Easy Chocolate Oreo Pie only calls for 5 ingredients and is the quick, easy dessert that your summer needs.
- No-Bake Peanut Butter Cup Pie – This No-Bake Peanut Butter Cup Pie is the perfect recipe for summer! It’s cool, sweet, filled with Reese’s Peanut Butter Cups, and is super easy to make!
Recipe Card
Pam Walker’s Chocolate Eclair
Ingredients
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- + milk to prepare the pudding according to the package instructions
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (14.4-ounce) box graham crackers
- 1 (16-ounce) can chocolate cake frosting
Instructions
- Prepare pudding using directions on the box. Allow to set.
- Add whipped topping to pudding, folding gently.
- In a 9×13-inch baking dish, layer starting with graham crackers, then pudding mixture, more crackers, more pudding, then top with another layer of crackers. (You’ll have to break crackers up to make them fit edges and corners.) You should have 3 layers of crackers and 2 of pudding mixture.
- Remove the lid and foil from the icing. Melt in microwave using 30 second intervals, until pourable. Then pour over the top layer of graham crackers. Smooth if necessary. Cover and chill at least 3 to 4 hours, but preferably overnight for best results.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Pat May
I have made this recipe several times and its always a hit!! instead of vanilla pudding I use the cheesecake pudding and it also tastes very good- thank you for sharing!!
Smart! Love that idea! So glad you’ve enjoyed it, Pat!
Elizabeth
How long can it be in the fridge for until it is no longer good anymore?
4 or 5 days is usually about the max for me in terms of flavor and texture.
Sonji
This is a quick and easy recipe for a full flavored eclair!! While there is no pastry, the graham cracker gives it an amazing flavor. Resting overnight is a must in order to soften the graham crackers. In my case it took an actual 24. It was deeeeelicious.
I’m so glad you enjoyed the recipe! The graham crackers really do make it easy, don’t they? Resting overnight definitely makes a big difference.
Pat May
Easiest and most tasty dessert to make!! I love using different pudding mixes to change up the flavor- thank you for sharing!!
Switching up the pudding flavors is such a fun idea—it keeps things exciting every time. Thanks for sharing your tip, and happy dessert-making!
Pat May
I’ve made this delicious cake several times but never heard this story- It is so easy to make and I use instant cheesecake pudding instead of vanilla and it takes wonderful- its the first to be eaten all up at various functions we’ve taken to- Thanks for sharing your memories with Mrs. Parker-
You’re so welcome, Pat!
rose333
In Canada, our whipped topping is in 1 litre tubs. Is that 8 ounces?
Not quite. An 8-ounce (by weight) container equals about 3 cups. A litre container yields about 4 cups. That said, you can use about 3 cups or use the entire thing – if you don’t have something else to do with the extra. I think it will work just fine either way. Enjoy!
Jlangsda
I love this recipe, but I used chocolate graham crackers instead of regular ones. It was delicious!
Yum! Sounds great! Glad to hear you enjoyed it!
Rosemary
I made this for my granddaughter’s prom several years ago
The only thing different was my recipe called for maraschino cherries topping each serving
The kids loved it
Sounds like a GREAT addition! Thanks for sharing, Rosemary!
Donna Wyers
do you have to freeze the whip topping
No, it should be thawed. It’s just sold frozen.
Rhonda
Thank you for sharing. It sounds amazingly good and easy to make. Can’t wait to try it for my next gathering.
Hope y’all love it!
Darr
Thank you so much for this totally easy recipe. This is one of my very favorite deserts.
Love your recipes.
You are so welcome! Thank for your kind words!!
Winnie Mom
I make this quite often especially in the summer when I don’t want to turn on the oven. I have changed this up on occasion using the chocolate graham crackers and using the instant cheesecake pudding. Instead of using frosting I make a gnache with heavy whipping cream and semi sweet chocolate (or chocolate of choice). If I don’t have Cool Whip on hand will make my own. Many ways you can change and always turns out great.
So true! Your variations sound amazing!! Thanks for sharing!
CLAUDIA DAVIS
Do you mean to frost with a buttercream frosting that is sold in the round containers?
I’m talking about the frosting that is sold in the round containers right with the cake mix in the grocery store. Hope that helps.
Melodie
This looks delicious! Can’t wait to try it! Just wanted to make sure size pan you’re using. Is it a 9×13?
That’s right! It’s a 9×13. I just updated the recipe to be more clear. Thanks!
janeinbama
This is a family favorite – our recipe calls for a cooked icing. You can’t go wrong either way. Some teachers stay with you for a lifetime,don’t they?
I totally agree!