This No Bake Chocolate Raspberry Eclair Cake is a dreamy dessert that combines velvety layers of graham crackers, creamy vanilla filling, and luscious raspberry jam. Each bite delivers a perfect balance of sweet and tangy, with a hint of rich chocolate drizzle to tie it all together. The best part? It’s ready in just 20 minutes of prep, then left to chill for a few hours to set into a dessert that’s as indulgent as it is effortless.
With its soft, melt-in-your-mouth texture and bursts of fruity flavor, this cake is a crowd-pleaser that feels fancy without the fuss. Whether you’re hosting a gathering or treating yourself, it’s a dessert that promises to delight every time.
Ingredients for No Bake Chocolate Raspberry Eclair Cake
- 1 (16 ounce) package chocolate graham crackers (break some into smaller pieces if needed to fit the pan)
- 2 (3.4 ounce) boxes instant chocolate pudding (use sugar-free pudding for a lighter option)
- 3½ cups milk (whole milk recommended for creaminess, but any milk works)
- 1 (8 ounce) tub Cool Whip, thawed (substitute with homemade whipped cream if preferred)
- 2 cups fresh raspberries (frozen raspberries can be used if fresh aren’t available)
Chocolate Frosting:
- ¼ cup butter, melted (unsalted butter recommended)
- 3 Tablespoons unsweetened cocoa powder (use dark cocoa powder for a richer flavor)
- 1½ cups powdered sugar (sift for a smoother frosting)
- 3 Tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the instant chocolate pudding and milk for about 2 minutes until thickened. Gently fold in the thawed Cool Whip until fully combined.
- Assemble the first layer: Lightly spray a 9×13 inch baking pan with non-stick cooking spray. Place a single layer of chocolate graham crackers on the bottom, breaking some into smaller pieces to cover the entire pan.
- Add pudding and raspberries: Spread half of the pudding mixture evenly over the graham crackers. Sprinkle 1 cup of fresh raspberries on top.
- Repeat the layers: Add another layer of graham crackers, followed by the remaining pudding mixture and the last cup of raspberries. Finish with a final layer of graham crackers.
- Make the frosting: In a medium bowl, whisk together the melted butter, cocoa powder, powdered sugar, and milk until smooth. Adjust the milk as needed to achieve a spreadable consistency.
- Frost the cake: Spread the chocolate frosting evenly over the top layer of graham crackers.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
- Serve: Slice into squares and enjoy chilled. Store any leftovers in the refrigerator.
Perfect Pairings: Sauce and Topping Ideas
Elevate your No Bake Chocolate Raspberry Eclair Cake with a drizzle of chocolate ganache or a dollop of whipped cream for extra indulgence. For a tangy twist, try a raspberry coulis made by blending fresh raspberries with a touch of sugar and lemon juice. If you’re feeling adventurous, sprinkle crushed pistachios or shaved dark chocolate on top for added texture and flavor.
Serve It Right: Presentation Tips
For a stunning presentation, slice the cake into neat squares and garnish each piece with a fresh raspberry or a mint leaf. Serve on a chilled platter to keep the layers firm. Pair with a cup of espresso or a glass of cold milk to balance the richness of the chocolate. This dessert is perfect for potlucks, parties, or a cozy night in!
Keep It Fresh: Storage and Reheating Tips
Store your eclair cake in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture of the graham crackers and pudding may change. If the cake softens slightly, let it sit in the fridge for 30 minutes before serving to restore its firmness. No reheating needed—this dessert is best enjoyed cold!
Mix It Up: Recipe Variations
Swap out the raspberries for strawberries or blueberries for a different fruity twist. If you’re not a fan of chocolate, try using vanilla pudding and plain graham crackers for a lighter version. For a nutty flavor, add a layer of chopped almonds or hazelnuts between the graham crackers and pudding. The possibilities are endless!
Quick Tips for Success
To save time, use pre-made chocolate frosting instead of making your own. Ensure the Cool Whip is fully thawed before mixing to avoid lumps. For a smoother assembly, break the graham crackers into smaller pieces to fit the pan perfectly. And remember, patience is key—letting the cake chill overnight ensures the layers set beautifully!
No Bake Chocolate Raspberry Eclair Cake
Ingredients
- 1 package chocolate graham crackers (16 ounce)
- 2 boxes instant chocolate pudding (3.4 ounce)
- 3½ cups milk
- 1 tub Cool Whip (8 ounce), thawed
- 2 cups fresh raspberries
Chocolate Frosting
- ¼ cup butter, melted
- 3 Tablespoons unsweetened cocoa powder
- 1½ cups powdered sugar
- 3 Tablespoons milk
Instructions
- Mix pudding and milk together in a bowl. Blend for about 2 minutes and then add in Cool Whip.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray. Place a layer of chocolate graham crackers on the bottom of the pan, completely covering the entire pan (you may need to break a couple graham crackers into smaller pieces to make it fit).
- Top the graham crackers with 1/2 of the pudding mixture and then top with 1 cup of raspberries.
- Cover with another layer of graham crackers, then top with remaining pudding mixture and raspberries. Top with one last layer of graham crackers.
- Then spread the frosting on the graham crackers.
- Chill overnight (or at least for 6 hours).