If you’re looking for an easy dessert that impresses with minimal effort, this No Bake Eclair Cake is exactly what you need. With just 5 simple ingredients, you can create a dessert that tastes like a cross between a Boston cream pie and a chocolate eclair—without turning on the oven.

Layers of graham crackers, creamy vanilla pudding, and whipped topping come together to form a cake that’s chilled until the crackers soften into a cake-like texture. Topped with a smooth layer of chocolate frosting, this dessert is creamy, rich, and absolutely irresistible.

It’s the perfect make-ahead treat for potlucks, family gatherings, holidays, or just a sweet weeknight indulgence.

Why You’ll Love This Recipe

No Baking Required – Perfect for summer or when you want a quick dessert.
Simple Ingredients – Only 5 pantry staples needed.
Make Ahead – Tastes even better after chilling overnight.
Crowd-Pleaser – Everyone loves the creamy, chocolatey layers.

Ingredients

6.8 ounces vanilla instant pudding mix
3 cups milk
8 ounces whipped topping, thawed
16 ounces graham crackers
16 ounces chocolate frosting

Directions

Make the Pudding Layer
In a large bowl, whisk pudding mix and milk until smooth. Fold in whipped topping until fully combined.

Assemble Layers
Place a single layer of graham crackers in a 9×13 dish (break as needed to cover). Spread half the pudding mixture evenly over the crackers. Add another layer of graham crackers, then the remaining pudding mixture. Finish with a third and final graham cracker layer.

Add the Frosting
Cover with plastic wrap and refrigerate at least 30 minutes. Soften the frosting by microwaving (without foil) for 25 seconds, then stir. Spread evenly over the chilled cake.

Chill & Serve
Re-cover with plastic wrap and refrigerate at least 6 hours or overnight. The longer it chills, the softer the graham crackers become, creating a perfect cake texture.

Storage Tips

Refrigerator: Store covered for up to 4 days.
Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.
Best Served: After at least 6 hours of chilling, preferably overnight.

Tips for Success

Use full-fat milk for a creamier filling.
Chill overnight for the best cake-like texture.
Microwave frosting gently—don’t overheat or it will separate.
Swap vanilla pudding for chocolate or cheesecake pudding for fun variations.

Variations

Strawberry Eclair Cake – Add sliced strawberries between layers.
Chocolate Lovers’ Version – Use chocolate pudding and chocolate graham crackers.
Peanut Butter Twist – Spread a thin layer of peanut butter between the graham crackers.
Holiday Version – Add peppermint extract to the filling and crushed candy canes on top.

FAQ About No Bake Eclair Cake

1. Can I make this ahead of time?
Yes! It’s actually better made a day in advance so the layers fully set.

2. Do I have to use instant pudding?
Yes—regular cook-and-serve pudding won’t set the same way.

3. Can I use homemade whipped cream instead of whipped topping?
Yes, just stabilize it with a little powdered sugar so it holds up during chilling.

4. Can I use homemade frosting?
Absolutely! A homemade chocolate ganache works beautifully.

5. How do I get clean slices?
Chill overnight, then slice with a sharp knife wiped clean between cuts.

Wrapping It Up

This No Bake Eclair Cake is proof that sometimes the simplest recipes are the best. With creamy pudding, layers of softened graham crackers, and a rich chocolate frosting topping, this easy dessert is a guaranteed crowd-pleaser.

Perfect for holidays, birthdays, potlucks, or anytime you need a quick sweet treat, this is one recipe you’ll want to keep on repeat.

The Goods

No Bake Eclair Cake

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Creamy no-bake eclair cake with pudding, graham crackers, and chocolate frosting. A crowd-pleasing dessert!

Course Dessert, Snack

Cuisine American, Italian

Recipes

6.8 ounces vanilla instant pudding mix
3 cups milk
8 ounces whipped topping thawed
16 ounces graham crackers
16 ounces chocolate frosting

Instructions

Make the Pudding Layer

In a large bowl, whisk pudding mix and milk until smooth. Fold in whipped topping until fully combined.

Assemble Layers

Place a single layer of graham crackers in a 9×13 dish (break as needed to cover). Spread half the pudding mixture evenly over the crackers. Add another layer of graham crackers, then the remaining pudding mixture. Finish with a third and final graham cracker layer.

Add the Frosting

Cover with plastic wrap and refrigerate at least 30 minutes. Soften the frosting by microwaving (without foil) for 25 seconds, then stir. Spread evenly over the chilled cake.

Chill & Serve

Re-cover with plastic wrap and refrigerate at least 6 hours or overnight. The longer it chills, the softer the graham crackers become, creating a perfect cake texture.