This No-Bake Eclair Cake is a classic, crowd-pleasing dessert that’s incredibly easy to put together. Layers of graham crackers and creamy vanilla pudding are topped with a rich chocolate glaze, making this sweet treat taste just like a traditional eclair—without any baking required.
Why You’ll Love This Recipe
I love how quick and effortless this recipe is. Since it requires no oven time, it's perfect for summer days when I want something sweet but don’t want to heat up the kitchen. It’s also a fantastic make-ahead dessert because the longer it sits in the fridge, the better it gets. The graham crackers soften beautifully, creating a texture that mimics a delicate pastry. Plus, it’s always a hit at gatherings and potlucks.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
graham crackers
instant vanilla pudding mix
cold milk
whipped topping (like Cool Whip)
chocolate frosting (store-bought or homemade)
directions
- I mix the instant vanilla pudding mix with cold milk until it thickens slightly, then fold in the whipped topping to create a light and fluffy filling.
- In a 9x13-inch baking dish, I layer graham crackers on the bottom.
- I spread half of the pudding mixture over the crackers, add another layer of graham crackers, and then spread the remaining pudding mixture on top.
- I finish it off with one more layer of graham crackers.
- To top it all off, I gently warm the chocolate frosting in the microwave to make it easier to spread, then pour it over the top layer and smooth it out.
- I refrigerate the cake for at least 4 hours, but overnight is best, to let the layers meld together into a delicious, cake-like consistency.
Servings and timing
This recipe makes about 12 servings. It takes roughly 20 minutes to assemble and at least 4 hours of chilling time—though I prefer to make it the night before so it’s perfectly set and ready to serve the next day.
Variations
I like to switch things up by using chocolate or cheesecake-flavored pudding instead of vanilla for a fun twist. Sometimes I add a layer of sliced bananas or strawberries between the pudding layers for added freshness. For a richer dessert, I’ve also used chocolate graham crackers. And if I’m feeling extra indulgent, I drizzle a little caramel sauce over the top before serving.
storage/reheating
I keep any leftovers covered in the fridge for up to 5 days. This cake is best served cold, so I don’t bother reheating it. If the chocolate topping gets too firm, I let it sit at room temperature for a few minutes before slicing.
FAQs
How far in advance can I make this eclair cake?
I like making it the night before I plan to serve it. The flavors develop better overnight, and the graham crackers soften perfectly.
Can I use homemade pudding instead of instant?
Yes, I can use homemade pudding if I prefer. Just make sure it’s fully cooled before folding in the whipped topping.
Do I have to use Cool Whip?
No, I can use any brand of whipped topping or even homemade whipped cream, though the texture might be slightly different.
What kind of chocolate frosting works best?
I usually use a can of store-bought chocolate frosting, but a homemade ganache or frosting works just as well if I want a richer flavor.
Can I freeze eclair cake?
I don’t recommend freezing it, as the texture of the pudding and graham crackers can change. It’s best enjoyed fresh from the fridge.
Conclusion
This No-Bake Eclair Cake is one of my favorite go-to desserts for when I want something easy, delicious, and totally satisfying. Whether it’s for a family dinner, a summer BBQ, or just a sweet craving, this dessert never lets me down. The layers are creamy, soft, and full of flavor—and best of all, I don’t need to turn on the oven.
No-Bake Eclair Cake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Eclair Cake is an easy, crowd-pleasing dessert made with layers of graham crackers, creamy vanilla pudding, and whipped topping, all topped with a smooth chocolate frosting. It tastes just like a traditional eclair—without the need for baking.
Ingredients
- 1 box graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (e.g., Cool Whip)
- 1 (16 oz) container chocolate frosting (store-bought or homemade)
Instructions
- Mix the instant vanilla pudding mix with cold milk until it thickens slightly.
- Fold in the whipped topping to create a light and fluffy filling.
- In a 9x13-inch baking dish, place a layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
- Warm the chocolate frosting slightly in the microwave to make it spreadable, then pour and smooth it over the top layer.
- Refrigerate the cake for at least 4 hours, preferably overnight, before serving.
Notes
- Can substitute vanilla pudding with chocolate or cheesecake pudding for variety.
- Try adding sliced bananas or strawberries between layers for extra freshness.
- Use chocolate graham crackers or drizzle caramel sauce on top for an indulgent twist.
- Best served cold; do not freeze as texture may be affected.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310
- Sugar: 22g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
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