No-bake Chocolate Eclair Cake

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  • 2 (3.5 ounce) packages instant French vanilla pudding mix
  • 3 cups whole milk
  • 1 teaspoon real vanilla extract
  • 1 (8 ounces) container frozen whipped topping, thawed
  • 1 (16 ounces) box UNSALTED saltine crackers
  • 1 (16 ounces) package prepared DARK chocolate frosting


In a large bowl, thoroughly blend the pudding mix and milk; stir in extract and fold in whipped topping.

Spread a SMALL amount of the pudding mixture on the bottom of a 9×13 inch pan (just enough for the crackers to “stick” to).

Arrange a single layer of unsalted saltine cracker squares, bottoms up, on top of the pudding mixture (about 24).

Evenly spread half of the remaining pudding mixture over the crackers.

Top with another layer of crackers (about 24) and the remaining pudding mixture.

Top with a final layer of unsalted saltine crackers (about 24).

Cover cake and chill for 30 minutes.

Microwave frosting for 30 seconds and pour evenly over top of crackers.

Spread the frosting over the whole cake up to the edges of the pan.

Cover, and chill SEVERAL hours before serving (best made in the morning or the night before).


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