Indulge in the creamy, dreamy layers of this No Bake Eclair Cake, a dessert that feels luxurious yet couldn’t be simpler to make. With its velvety vanilla pudding, soft graham crackers, and rich chocolate glaze, every bite is a perfect balance of textures and flavors. The best part? It requires just 20 minutes of hands-on prep, then chills for 6 hours, letting the flavors meld into something irresistibly decadent.
This American classic is a crowd-pleaser, offering a luscious treat without the hassle of an oven. The interplay of smooth, creamy filling and the light crunch of graham crackers creates a delightful contrast, while the glossy chocolate topping adds just the right touch of sweetness. Perfect for potlucks, weeknight desserts, or impromptu gatherings, this cake is as effortless as it is delicious.
Ingredients for No Bake Eclair Cake
- 2 (3.4 ounce) boxes French vanilla instant pudding
- 3½ cups milk
- 8 ounces Cool Whip Whipped Topping
- 1 (16 ounce) package graham crackers
- 3 Tablespoons cocoa powder (for frosting)
- 1½ – 2 cups powdered sugar (for frosting)
- 4 Tablespoons butter, room temperature (for frosting)
- 3 Tablespoons milk, warmed (for frosting)
Step-by-Step Instructions
- In a medium-sized mixing bowl, combine the pudding mixes and milk. Blend for about 2 minutes using a hand mixer or whisk until well combined. Set in the fridge for about 5 minutes until the pudding is set.
- Fold in the Cool Whip into the pudding mixture, mixing until well blended.
- Lightly spray a 9×13 inch pan with non-stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. Break some crackers apart to cover the entire bottom.
- Spread half of the pudding mixture over the graham cracker layer. Drop it in spoonfuls and spread gently.
- Add another layer of graham crackers over the pudding, piecing them together to cover all of the pudding.
- Spread the remaining pudding over the second graham cracker layer following the same method as before.
- Top with a final layer of graham cracker sheets. Place in the fridge while you prepare the frosting.
- In a bowl, combine cocoa powder, powdered sugar, butter, and warmed milk. Mix until smooth and creamy. Adjust consistency by adding more powdered sugar for thickness or a little milk for thinness.
- Spread the frosting carefully over the top layer of graham crackers until completely covered.
- Cover and chill for 4-6 hours or overnight. The graham crackers will soften, giving it a soft eclair taste.
- Slice and serve cold. This dessert gets better over time.
Storage and Reheating Tips
This No Bake Eclair Cake is best stored in the refrigerator, covered tightly with plastic wrap or aluminum foil. It will stay fresh for up to 3-4 days. For longer storage, you can freeze it for up to 1 month. Thaw it overnight in the fridge before serving. Since this is a no-bake dessert, reheating isn’t necessary—just serve it cold for the best texture and flavor!
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the French vanilla pudding for chocolate or cheesecake-flavored pudding for a different twist. You can also use chocolate graham crackers instead of regular ones for a richer flavor. For a lighter version, substitute the Cool Whip with homemade whipped cream or a low-fat whipped topping. Add a drizzle of chocolate syrup or a sprinkle of crushed nuts on top for extra flair!
Time-Saving Tips for Busy Bakers
To save time, prepare the pudding mixture and frosting the night before and store them separately in the fridge. When you’re ready to assemble, simply layer the graham crackers and pudding, then frost. If you’re in a rush, you can also skip the chilling step after assembling and serve it after just 2 hours, though the graham crackers won’t be as soft. For quicker frosting, use a store-bought chocolate frosting instead of making it from scratch.
Equipment Guidance for Perfect Layers
Using a 9×13 inch baking dish is key for even layers. A hand mixer or stand mixer works best for blending the pudding and milk, but a whisk will do if you’re patient. For spreading the pudding and frosting, an offset spatula or the back of a spoon works wonders to keep the layers smooth and intact. Don’t forget to lightly spray the pan with non-stick spray to make serving easier!
Common Questions Answered
Can I use homemade whipped cream instead of Cool Whip? Absolutely! Just make sure it’s well-chilled and stabilized with a bit of powdered sugar. Can I make this gluten-free? Yes, swap the graham crackers for gluten-free graham-style crackers. Why does it need to chill for so long? The chilling time allows the graham crackers to soften, giving the cake its signature eclair-like texture. Patience pays off!
No Bake Eclair Cake
Ingredients
Pudding Mixture
- 2 boxes french vanilla instant pudding (3.4 ounce)
- 3½ cups milk
- 8 ounces Cool Whip Whipped Topping
- 1 package graham crackers (16 ounce)
Frosting
- 3 Tablespoons cocoa powder
- 1½ – 2 cups powdered sugar
- 4 Tablespoons butter (room temperature)
- 3 Tablespoons milk (warmed)
Instructions
- In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it’s combined well. Set in the fridge until the pudding is set up (about 5 minutes).
- Then fold in the Cool Whip to the pudding mixture and mix until well blended.
- Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
- Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
- Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
- Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
- Top that pudding with a final layer of graham cracker sheets.
- Place in the fridge while you make the frosting.
- Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
- Carefully spread the frosting over the top layer of graham crackers until completely covered.
- Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
- This dessert gets better over time. Slice and serve cold.