Name: No-Bake Eclair Cake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
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) can chocolate frosting

This no-bake eclair cake is one of the easiest and most delicious desserts I’ve ever made. It’s layered with graham crackers, creamy vanilla pudding, and whipped topping, then topped with a rich chocolate frosting that softens into the layers as it chills. There’s no baking, no complicated steps—just pure indulgence and flavor in every bite. No-Bake Eclair Cake

Why You’ll Love This Recipe

I love how effortless this eclair cake is. It takes just a few simple ingredients and some patience while it chills in the fridge. The graham crackers absorb the moisture from the pudding mixture and soften into a cake-like texture that’s surprisingly close to real eclairs. The chocolate topping adds the perfect finishing touch, and the whole thing comes together with very little fuss. It’s ideal for gatherings, potlucks, or anytime I want a dessert that impresses with minimal effort.

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

Directions

I start by whisking together the instant vanilla pudding mix with cold milk until it’s smooth and slightly thickened.
Then I fold in the whipped topping to create a creamy, fluffy filling.
In a 9×13-inch dish, I place a single layer of graham crackers to cover the bottom.
I spread half of the pudding mixture over the crackers, then add another layer of graham crackers on top.
I repeat with the rest of the pudding mixture and finish with a final layer of graham crackers.
I warm the chocolate frosting slightly so it’s easier to spread, then pour and spread it evenly over the top layer of crackers.
I cover the cake and refrigerate it for at least 6 hours, or preferably overnight, so the layers meld together and the crackers soften completely.

Servings and timing

This recipe serves about 12 people. It takes around 20 minutes to assemble, and I like to chill it for at least 6 hours—overnight is even better for the best texture and flavor.

Variations

Sometimes I switch it up by using chocolate or French vanilla pudding instead of plain vanilla. I’ve also added a layer of sliced bananas or strawberries between the pudding layers for a fruity twist. For a homemade touch, I’ve made my own chocolate ganache instead of using canned frosting. If I want to lighten it up, I use sugar-free pudding and whipped topping.

Storage/Reheating

I store the eclair cake covered in the fridge for up to 4–5 days. It actually tastes even better the next day after the layers have had more time to set. This dessert isn’t meant to be reheated, as it’s best served chilled straight from the fridge.

FAQs

How long does no-bake eclair cake last in the fridge?

I usually keep it for up to 4–5 days in the refrigerator. The texture holds up well during that time.

Can I freeze no-bake eclair cake?

Yes, I can freeze it, but I make sure to wrap it well. I defrost it in the fridge overnight before serving.

Can I make it ahead of time?

Absolutely. I often make it a day ahead—it gives the graham crackers time to soften perfectly.

Do I need to use Cool Whip, or can I use homemade whipped cream?

I’ve used both, but Cool Whip gives a more stable texture. Homemade whipped cream works, but I make sure it’s well-whipped and not too soft.

Can I use different pudding flavors?

Yes! I like trying chocolate, banana cream, or even pistachio for a fun variation.

Conclusion

This no-bake eclair cake has become one of my go-to desserts for good reason. It’s rich, creamy, and so simple to make. Whether I’m preparing for a family gathering or just want something sweet with minimal effort, this cake always delivers. Once it’s chilled and ready, it slices up beautifully and disappears fast—just the way I like it.