Name: Chocolate Raspberry Eclair Cake
Prep time: 380 min
Total time: 380 min
Ingredients: 1 (16 ounce) package chocolate graham crackers; 2 (3.4 ounce) boxes instant chocolate pudding; 3 ½ cups milk; 1 (8 ounce) tub Cool Whip (thawed); 2 cups fresh raspberries; ¼ cup butter (melted); 3 Tablespoon unsweetened cocoa powder; 1 ½ cups powdered sugar; 3 Tablespoon milk

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Time for a simple recipe with this easy No Bake Chocolate Raspberry Eclair Cake. You can use simple ingredients to make the best no bake eclair cake with rich chocolate frosting without heavy cream and corn syrup.

With whipped cream, layers of graham crackers, and instant pudding you will create a tasty no bake cake with pudding layers and homemade chocolate frosting that is perfect for special occasions without all the work.

Ingredients needed to make Chocolate Raspberry Eclair Cake.

Ingredient Notes

Cake Ingredients:

Chocolate graham crackers
Instant chocolate pudding
Cold milk (whole milk is ideal)
Cool Whip thawed
Fresh raspberries

Chocolate Frosting Ingredients:

Butter melted
Unsweetened cocoa powder
Powdered sugar
Milk

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Folding in cool whip to pudding mixture in glass bowl with a spatula.

Chocolate graham cracker squares lining the bottom of a baking dish.

How to make No Bake Chocolate Raspberry Eclair Cake

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).

Placing a layer of graham cracker squares on top of the raspberry layer.

Frosting spread on top of graham cracker layer.

Storing and Other Tips

Once you have the easy dessert made, simply either top the pan with some plastic wrap or top to the baking dish if you have one until you are ready to eat it next time. Place the pan in the fridge for 3-4 days

This dessert can also be frozen. Put in the freezer for 2-3 months. Just make sure to pull the cake from the freezer a little bit before you need it if you want to try it frozen, or let it thaw in the fridge for at least 12-15 hours.

Close up of a slice of Chocolate Raspberry Eclair Cake on a plate with a fork.

Enjoy More Delicious Chocolate Cake Recipes

Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.

Chocolate Raspberry Eclair Cake

5 from 2 votes

This chocolatey dessert has layers of chocolate graham crackers, pudding, and raspberries and then is topped off with a thick fudgy frosting.

24 people

Prep Time 6 20

Cook Time 0

Total Time 6 20

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Ingredients

▢ 1 (16 ounce) package chocolate graham crackers,
▢ 2 (3.4 ounce) boxes instant chocolate pudding
▢ 3 ½ cups milk
▢ 1 (8 ounce) tub Cool Whip, thawed
▢ 2 cups fresh raspberries

Chocolate Frosting:

▢ ¼ cup butter, melted
▢ 3 Tablespoon unsweetened cocoa powder
▢ 1 ½ cups powdered sugar
▢ 3 Tablespoon milk

Equipment

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).

Notes

For my raspberries, I cut them into smaller pieces so that they would spread on the pudding easier. You could also use frozen raspberries, just make sure they are completely thawed.

Nutrition

Calories: 201 kcal · Carbohydrates: 35 g · Protein: 3 g · Fat: 6 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 283 mg · Potassium: 138 mg · Fiber: 2 g · Sugar: 21 g · Vitamin A: 140 IU · Vitamin C: 3 mg · Calcium: 72 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Michelle @ Life on the Horizon says:

This is heavenly ! Thanks for sharing !
Camille says:

Thanks so much Michelle! 🙂
brenda says:

making this with my hsbs Nurtisystem pudding mix and Nutrisystem pound cake instead of cookies. have raspberries. he will be happy to have a variation on his diet.
thanks for the good idea
Cathy O says:

Just prepared this for Fathers Day cookout tomorrow. I can tell already it will be a winner! I have made the other version of this recipe (not chocolate) so excited to try it with Chocolate AND raspberries. And I love how it makes a good size dessert and was prepared in under 20 minutes. Thanks for the recipe
Valerie Rozzi says:

Do the graham crackers get soft so it’s easy to cut into serving sizes, or do they stay crunchy?
KS says:

They get very soft, the longer they sit. The whole dessert ends up soft and pudding-like. Its very rich and very good. 🙂
Cyd says:

They get very soft.