There's something about a No Bake Eclair Cake that feels indulgent and satisfying, yet it's incredibly easy to make. This classic dessert combines layers of graham crackers, creamy vanilla pudding, and a rich chocolate topping that tastes just like an éclair – but without the fuss! With no need for an oven, it’s perfect for hot days, holiday gatherings, or when you’re just craving a sweet treat with minimal effort.
I first tried this recipe during a family barbecue, and it’s been a staple dessert ever since. Everyone raved about its light texture and rich, chocolatey flavor, and the best part is that it only takes minutes to assemble. Let’s dive into what makes this dessert so special and simple to make!
Why You’ll Love This No Bake Eclair Cake

Get ready to fall in love with this easy-to-make dessert that’s as delightful to eat as it is to prepare. The No Bake Eclair Cake is a dream come true for those who crave a luscious, chocolatey dessert without the baking hassle.
First, it’s incredibly convenient. With only a handful of ingredients and no need to turn on the oven, it’s the perfect dessert for warm weather, or when you’re short on time.
The flavor combination is out of this world. Imagine the creamy vanilla pudding mingling with the subtle crunch of graham crackers, all topped with a smooth chocolate frosting – it’s a little bite of heaven with each forkful.
Plus, it’s a huge crowd-pleaser. This dessert serves multiple people, making it a perfect choice for gatherings, parties, or family dinners.
Finally, you can make it ahead of time! This cake tastes even better after a night in the fridge, allowing the flavors to meld together beautifully. You can relax and enjoy your event without any last-minute dessert prep.
Ingredients Notes

The ingredients for No Bake Eclair Cake are simple and straightforward, but each plays a role in creating the rich, layered flavor and texture.
Graham crackers form the base and middle layers of this cake. They soften up as the cake sits, transforming into a cake-like texture that’s light and just a little sweet. Make sure to choose classic honey-flavored graham crackers for the best flavor.
Vanilla pudding mix brings the creamy sweetness. Opt for instant pudding mix, as it sets up faster, allowing you to layer the cake in minutes. You’ll need about two boxes (3.4 ounces each), combined with milk, to create a luscious filling.
Milk is essential to combine with the pudding mix for a smooth, thick filling. Whole milk works best, adding a richness that complements the other ingredients beautifully. If you’re looking for a lighter version, feel free to substitute with 2% milk.
Whipped topping adds lightness and helps the pudding set into a fluffy, creamy texture. You can use store-bought whipped topping or make your own whipped cream if you prefer a homemade touch.
Chocolate frosting is the crowning layer. It gives the cake its classic éclair taste, adding a glossy, chocolatey finish. To make this step super easy, use a can of pre-made chocolate frosting. For an extra-special touch, you can warm it slightly and pour it over the cake for a smooth layer.
How To Make This No Bake Eclair Cake
Making No Bake Eclair Cake is as simple as layering a few ingredients – here’s how to bring this delicious dessert to life!
Start by preparing your pudding mixture. In a large mixing bowl, whisk together the vanilla pudding mix and milk until it thickens, about 2 minutes. Gently fold in the whipped topping to create a light and fluffy filling.
In a 9x13-inch baking dish, arrange a single layer of graham crackers. You may need to break some crackers to fit the edges, but it doesn’t have to be perfect – they’ll soften as the dessert chills.
Spread half of the pudding mixture over the layer of graham crackers, smoothing it out with a spatula. Then, add another layer of graham crackers over the pudding, followed by the remaining pudding mixture.
Top it all off with a final layer of graham crackers. Now, it’s time for the chocolate frosting. To make spreading easier, microwave the frosting in a microwave-safe bowl for about 10-15 seconds, just until it softens (but isn’t runny). Pour the frosting over the top layer of graham crackers, spreading it evenly to cover the entire cake.
Cover your baking dish with plastic wrap and refrigerate the cake for at least 4 hours, or overnight if possible. This allows the graham crackers to soften and the flavors to meld together, resulting in that perfect éclair texture.
Storage Options
No Bake Eclair Cake stores beautifully, making it a great make-ahead dessert.
If you have leftovers (which isn’t likely!), you can keep them in the fridge. Cover the baking dish tightly with plastic wrap or transfer individual pieces to an airtight container. This cake will stay fresh for up to 3-4 days.
For longer storage, you can freeze this dessert. Wrap the entire dish in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw the cake in the refrigerator overnight before serving. The texture might be a bit softer, but the flavor remains delicious.
Reheating isn’t necessary since this dessert is meant to be enjoyed cold. However, if you like a slightly warmer frosting, microwave your slice for just a few seconds before digging in.
Variations and Substitutions
This recipe is incredibly flexible, so feel free to make it your own! Here are some fun variations and swaps to try:
Switch up the pudding flavor. While vanilla is classic, you can use chocolate or banana pudding for a different flavor profile. Chocolate pudding with chocolate frosting, for instance, makes for a double-chocolate treat!
Use homemade whipped cream if you prefer a more natural option. Simply whip 1 cup of heavy cream with a tablespoon of sugar until soft peaks form. Fold it into the pudding just as you would with whipped topping.
Add fresh berries between layers for a fruity twist. Sliced strawberries or raspberries pair especially well with the vanilla and chocolate flavors.
For a richer dessert, consider using a layer of peanut butter between the pudding and graham crackers. Peanut butter and chocolate are always a winning combo!
Make it gluten-free by substituting gluten-free graham crackers. All other ingredients should be naturally gluten-free, so this is an easy modification for those with dietary restrictions.
Whether you follow the classic recipe or add your own spin, this No Bake Eclair Cake is sure to be a hit. With its creamy layers, chocolatey top, and effortless assembly, it’s a dessert you’ll want to make again and again. Enjoy every sweet, satisfying bite!
PrintNo Bake Eclair Cake Recipe
This no-bake eclair cake recipe is a simple, delicious dessert layered with graham crackers, rich vanilla pudding, and a smooth chocolate topping. It’s the perfect easy-to-make treat for any gathering, requiring minimal effort and offering maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 packages of instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- Graham crackers (enough to cover multiple layers)
- 1 tub (16 oz) chocolate frosting
Instructions
- In a bowl, whisk the pudding mix with cold milk until it thickens, then fold in the whipped topping until smooth.
- In a 9x13 inch dish, layer graham crackers on the bottom.
- Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers, then the remaining pudding mixture, and finish with one more graham cracker layer on top.
- Warm the chocolate frosting slightly to make it spreadable, then spread evenly over the final layer of graham crackers.
- Cover and refrigerate for at least 4 hours, or overnight, to let flavors meld.
Notes
- For a firmer texture, refrigerate the cake overnight.
- You can add a drizzle of caramel or sprinkle chopped nuts on top for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 380mg
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