No-Bake Eclair Cake Recipe

Introduction

This No-Bake Eclair Cake is a deliciously simple dessert that layers creamy vanilla pudding and chocolate frosting between crisp graham crackers. Perfect for busy days, it requires no baking and delivers classic eclair flavors in a cool, creamy treat.

Ingredients

• 1 box graham crackers (14–16 full sheets)
• 2 packages (3.4 oz each) vanilla instant pudding mix
• 3 cups cold milk
• 1 container (8 oz) whipped topping (like Cool Whip)
• 1 tub (16 oz) chocolate frosting
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Instructions

1. Step 1: In a mixing bowl, whisk together the vanilla instant pudding mix, cold milk, and a pinch of salt. Let it sit for 5 minutes to thicken.
2. Step 2: Gently fold in the whipped topping and vanilla extract, if using, until fully combined.
3. Step 3: In a 9×13-inch dish, arrange a layer of graham crackers to completely cover the bottom.
4. Step 4: Spread half of the pudding mixture evenly over the cracker layer. Add another full layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
5. Step 5: Warm the chocolate frosting slightly in the microwave for 10–15 seconds to make it easier to spread. Spread the frosting evenly over the top layer of crackers.
6. Step 6: Cover the dish and refrigerate for at least 6 hours or overnight to allow the layers to set and soften.
7. Step 7: Slice the cake into squares and serve chilled. You can garnish with additional whipped topping or chocolate shavings if desired.

Tips & Variations

• For a richer flavor, use homemade whipped cream instead of store-bought whipped topping.
• Add a sprinkle of chopped nuts or chocolate chips between layers for extra texture.
• If you prefer a firmer texture, chill the dessert overnight before serving.
• Substitute chocolate pudding for vanilla to create a chocolate version of this cake.

Storage

Store the eclair cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. Leftovers can be reheated slightly at room temperature but are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker or cookie instead of graham crackers?

Yes, you can try vanilla wafers or even digestive biscuits as alternatives, but keep in mind the texture and sweetness may vary slightly.

What if I don’t have instant pudding mix?

Instant pudding mix is preferred as it sets quickly without cooking. If you only have cook-and-serve pudding, prepare it according to package instructions and let it cool completely before assembling the cake.

No-Bake Eclair Cake Recipe

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★★★★★

4.6 from 139 reviews

This No-Bake Eclair Cake is a delicious and easy-to-make layered dessert featuring graham crackers, creamy vanilla pudding, whipped topping, and a rich chocolate frosting topping. It requires no baking and is perfect for a quick and impressive treat that can be prepared ahead of time and chilled to set.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 15 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust Layer

• 1 box graham crackers (14–16 full sheets)

Pudding Layer

• 2 packages (3.4 oz each) vanilla instant pudding mix
• 3 cups cold milk
• 1 container (8 oz) whipped topping (like Cool Whip)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Topping

• 1 tub (16 oz) chocolate frosting

Instructions

1. Prepare the pudding mixture: In a mixing bowl, whisk together the vanilla instant pudding mix with cold milk and a pinch of salt. Let the mixture sit for about 5 minutes to allow it to thicken properly.
2. Fold in whipped topping: Gently fold the whipped topping and vanilla extract (if using) into the thickened pudding mixture until combined and smooth.
3. Layer the graham crackers: Place a layer of graham crackers to completely cover the bottom of a 9×13-inch dish.
4. Add pudding layers and crackers: Spread half of the pudding mixture evenly over the graham cracker layer. Add another full layer of graham crackers on top, then spread the remaining pudding mixture over this second cracker layer. Finish with a final layer of graham crackers on top.
5. Top with chocolate frosting: Warm the chocolate frosting slightly in the microwave for 10 to 15 seconds to make it spreadable. Spread it evenly over the final layer of graham crackers.
6. Chill to set: Cover the dish and refrigerate for at least 6 hours or preferably overnight to allow the layers to soften and meld together.
7. Serve: Slice the chilled cake into pieces and serve. Optionally, garnish as desired before serving.

Notes

• Make sure to let the pudding mixture thicken fully for best texture.
• Warming the chocolate frosting just enough makes spreading easier but avoid overheating.
• Refrigerating overnight improves the flavor and softens the graham crackers perfectly.
• You can garnish with chocolate shavings, chopped nuts, or whipped cream if desired.
• This dessert is best served chilled and kept refrigerated until serving.

Keywords: no-bake eclair cake, graham cracker dessert, vanilla pudding cake, easy no-bake dessert, chocolate pudding cake, refrigerator cake