No Bake Eclair Cake

With just a few ingredients, whip up this simple yet oh-so-satisfying eclair cake, combining cinnamon graham crackers, delightful vanilla pudding, and rich dark chocolate frosting.

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Whip up this easy no bake éclair cake with just a few ingredients and a few minutes of your time! Layers of delicious cinnamon graham crackers are separated by rich vanilla pudding and Cool Whip, and topped off with a decadently sweet dark chocolate frosting. It’s the easiest way to enjoy the deliciousness of eclairs at home!

Éclair Cake Ingredients

You’ll need:

• 1 box of cinnamon graham crackers
• 2 (3.4-oz) boxes instant French Vanilla pudding with ½ teaspoon removed from one of the bags
• 16 oz Cool Whip 
• 3 ½ cups whole milk
• 1 (16-oz) tub dark chocolate fudge frosting

Substitutions and Additions

TOPPINGS: The topping options are truly endless with this no-bake éclair cake! Change up the toppings for the entire cake, or cut it into squares so everyone can customize their own. Add shaved chocolate or chopped nuts, drizzle a delicious hot fudge sauce or caramel sauce over it, or top it with sliced fruit. 

MILK: You can substitute 1% or skim milk for whole milk, but whole milk will give you the thickest and creamiest pudding. 

PUDDING: You can swap out vanilla pudding for any flavor you like! If you can never have enough chocolate, try chocolate pudding, or add a little tang with lemon. 

GRAHAM WAFERS: Substitute honey graham crackers for cinnamon ones, or try gingerbread for a spicy twist! 

How to Make This Éclair Cake Recipe 

STEP ONE: Spray a 9 by 13 by 3-inch pan with non-stick cooking spray on the bottom and lightly on the sides. Set aside. 

STEP TWO: In a large bowl, mix pudding and milk using a whisk or an electric mixer with a whisk attachment.

STEP THREE: Fold the Cool Whip into the pudding until it is fully incorporated and there is no more white visible. Set aside.

STEP FOUR: Layer graham crackers along the bottom of the pan, covering the entire bottom to the edges.

PRO TIP: Don’t be afraid to break up pieces of graham crackers to ensure every inch of the pan is covered!

STEP FIVE: Divide the pudding mixture in half.

STEP SIX: Spread the first half of the pudding mixture on top of the graham cracker layer until fully covered. 

PRO TIP: Spread each layer of pudding mixture as evenly as possible so the final éclair cake is level. 

STEP SEVEN: Place the second layer of graham crackers on top of the pudding to the edges of the pan.

STEP EIGHT: Evenly spread the remaining pudding mixture over the second layer of graham crackers.

STEP NINE: Place the third and final layer of graham crackers on the pudding mixture to the edge of the pan. 

STEP TEN: Microwave the dark chocolate fudge frosting for 30 seconds and stir thoroughly. DO NOT microwave the frosting in the tub; move it to a microwave-safe bowl.

STEP ELEVEN: Microwave the frosting for 30 more seconds and stir to remove any lumps. Pour the frosting onto the top of the cake and gently spread it to the edges of the pan. With two hands, gently shake the pan back and forth to level the layers. 

PRO TIP: Pour the frosting over the cake immediately as it will harden again as it cools. 

STEP TWELVE: Cover the pan in saran wrap and chill in the refrigerator for at least 10 hours or overnight.

STEP THIRTEEN: When it’s almost time to serve, remove the cake from the fridge and let it sit at room temperature for 15 to 20 minutes. During this time, the frosting will get back its delicious shine. 

How To Serve

This no-bake éclair cake is an absolute hit for a large group or just close friends and family! Make it extra decadent by serving it alongside vanilla ice cream and a glass of drunken dalgona.

Storage 

IN THE FRIDGE: Cover in plastic wrap and store this no-bake éclair cake in the fridge for 4 to 5 days.

IN THE FREEZER: Store in an airtight container and freeze for up to 3 months. 

There’s no more worrying over the perfect dessert with this éclair cake recipe! Layers of sweet graham crackers separated by a delicious mix of vanilla pudding and Cool Whip, finished off with a layer of sinfully sweet dark chocolate frosting will be everyone’s favorite dessert.  

FAQ:

Question: Do I have to refrigerate the cake before serving it?

Answer: The refrigeration step cannot be skipped or shortened, as this allows the pudding and frosting to set and the graham crackers to soften. If you don’t allow the dish to sit for the right amount of time, it will be runny and may fall apart when you cut it.

Question: Can I make this in advance?

Answer: You most certainly can! This no-bake éclair cake will stay good in the fridge for 4 to 5 days. I like making mine the day before I plan on serving it. 

Question: Can I substitute the frosting for another flavor?

Answer: Yes! This no-bake eclair cake is super easy to customize. Try another frosting flavor like vanilla, or whip up a ganache for a truly decadent take on this recipe. 

Eclair Cake

With just a few ingredients, whip up this simple yet oh-so-satisfying eclair cake, combining cinnamon graham crackers, delightful vanilla pudding, and rich dark chocolate frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Rest Time 10 hours hrs

Total Time 10 hours hrs 15 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

• 1 box cinnamon graham crackers
• 6.8 ounces French Vanilla instant pudding (two 3.4-ounce boxes) with ½ teaspoon removed from one of the bags
• 16 ounces Cool Whip
• 3½ cups whole milk
• 16 ounces dark chocolate fudge frosting

Instructions

 

• Spray a 9x13x3-inch pan with non-stick cooking spray on the bottom and lightly on the sides. It’s very important to use a dish that is 3 inches deep because it creates space for the graham crackers to be snug up against all of the edges.
• Mix pudding and milk using either a mixer with a whisk attachment or a mixing bowl and a whisk.
• Fold in the Cool Whip until it is fully incorporated and there are no more white and yellow swirls. You want the mix to be fully yellow and uniform.
• Layer graham crackers along the bottom of the pan, covering the entire bottom to the edges.
• Divide the pudding mixture in half.
• Spread the first half of the pudding mixture on top of the first graham cracker layer (an offset spatula is great for this) until fully covered. Do your best to get each layer as level as possible, so your end product is evenly distributed.
• Spread the second layer of graham crackers on top of the pudding layer to the edges.
• Fully spread the remaining pudding mixture over the second layer of graham crackers.
• Lay the third and final layer of graham crackers to the edges.
• Microwave your tub of dark chocolate fudge frosting (DO NOT microwave the frosting in the tub, transfer to a microwave-safe bowl) for 30 seconds, remove, and stir fully.
• Microwave for another 30 seconds, stir and remove any lumps. Immediately pour the frosting onto the final layer of graham crackers and spread gently to the edges. With two hands, give your whole dish a gentle shake back and forth for a few seconds to level out your layers!
• Cover in saran wrap and chill in the refrigerator for 10 hours or overnight.
• When you’re ready to serve your cake, remove it from the fridge and let the cake thaw uncovered for 15 to 20 minutes for it to get that beautiful shine restored to the frosting topping.

Notes

• The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
• Don’t forget to remove ½ teaspoon from one of the 2 pudding box bags before dumping them in your bowl! The ½ teaspoon you remove can be discarded, you won’t need it for anything in this recipe.
• A box of graham crackers usually comes with a broken piece or two, these pieces work great to fill in the gaps along edges or along the uneven edge of a cracker that’s slightly broken
• If you want to weigh your pudding mixture after it’s been mixed to get a more precise measurement of it divided in half, you can! Humidity can affect the weight and swell of Cool Whip, so that could slightly impact your weight. But generally, you want each pudding mixture in 2 different bowls to each to weigh approximately 1468 grams or 3.2 pounds.
• Chilling your dessert is not optional. It is very important that this step happens because the pudding and frosting need to set, and the graham crackers need to soften up.

Keyword Eclair Cake Recipe