No Bake Chocolate Raspberry Eclair Cake Recipe

Time for a simple recipe with this easy No Bake Chocolate Raspberry Eclair Cake recipe. With this no bake chocolate 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.

You might even consider more sweets on top of the cake for this easy recipe with a chocolate glaze or syrup and chocolate chips to make this even more decadent.

More no bake dessert recipes to make:

• Easy No Bake Peanut Butter Bars Recipe
• No Bake Strawberry Cheesecake Bars Recipe
• No Bake Peanut Butter Kiss Cookies Recipe

Ingredients used to make No Bake Chocolate Raspberry Eclair Cake:

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

How to make No Bake Chocolate Raspberry Eclair Cake:

• Mix pudding and the cups of milk together in a large bowl. Blend for about 2 minutes and then add in Cool Whip until it starts to make stiff peaks.

• Spray a 9 x 13-inch baking pan with non-stick cooking spray. Place a single layer of graham crackers on the bottom of the pan, completely covering the entire pan (you may need to break a couple of graham crackers into smaller pieces to make it fit).

• Top the graham crackers with 1/2 of the creamy filling 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 it all with one final layer of graham crackers.

• Then spread the frosting on the graham cracker layers.
• Chill overnight (or at least for 6 hours).

How to store this easy chocolate eclair cake:

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 or 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.

Great recipes for the perfect dessert:

• Layered Brownie Pudding Dessert Recipe
• Gooey Chocolate Pudding Cake Recipe
• Chocolate Chip Pudding Cookies Recipe
• Layered Pina Colada Dessert Recipe (Lush)
• Fluffy Cream Cheese Dessert Recipe

Other raspberry recipes:

• Raspberry Cheesecake Fluff Salad Recipe
• Raspberry Pretzel Jello Salad Dessert Recipe
• Delicious White Chocolate Raspberry Cheesecake Recipe
• Raspberry Sweet Rolls with Cream Cheese Glaze Recipe
• Lemon Raspberry Bars Recipe
• Raspberry Fruit Dip Recipe

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Serves: 24 people

No Bake Chocolate Raspberry Eclair Cake Recipe

No Bake Chocolate Raspberry Eclair Cake is a game changer and a winner. If you are looking for a simple and delicious dessert, that requires no baking, then this one is for you.

Prep Time 6 hours hrs 20 minutes mins

Total Time 6 hours hrs 20 minutes mins

Print Pin

Ingredients

• 1 (16 ounce) package chocolate graham crackers
• 2 (3.4 ounce) boxes  instant chocolate pudding
• 3½ cups milk
• 1 (8 ounce) tub Cool Whip 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).

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

Equipment

• Mixing Bowl
• Non-stick Cooking Spray
• 9×13 Inch Baking Dish

Recipe Details

Course: Dessert

Cuisine: American

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