No Bake Eclair Cake Recipe

Introduction

No Bake Eclair Cake is a simple, delicious dessert that combines creamy vanilla pudding, whipped topping, and layers of graham crackers with a rich chocolate frosting. It’s a perfect treat when you want a fuss-free cake that tastes like a classic eclair without turning on the oven.

Ingredients

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

Instructions

1. Step 1: In a large bowl, whisk together the vanilla instant pudding mix and milk until smooth.
2. Step 2: Gently fold in the thawed whipped topping until fully combined to create a light and creamy pudding layer.
3. Step 3: In a 9×13 inch dish, arrange a single layer of graham crackers, breaking them as needed to cover the bottom completely.
4. Step 4: Spread half of the pudding mixture evenly over the graham cracker layer.
5. Step 5: Add a second layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over this layer.
6. Step 6: Finish with a third and final layer of graham crackers on top.
7. Step 7: Cover the assembled layers with plastic wrap and refrigerate for at least 30 minutes.
8. Step 8: Soften the chocolate frosting by microwaving it (without foil) for 25 seconds, then stir well.
9. Step 9: Spread the softened frosting evenly over the chilled cake.
10. Step 10: Re-cover with plastic wrap and refrigerate for at least 6 hours or overnight to allow the graham crackers to soften and create a cake-like texture.

Tips & Variations

• Use homemade whipped cream instead of store-bought whipped topping for a fresher taste.
• Try adding sliced bananas between the pudding layers for added flavor and texture.
• Swap chocolate frosting for caramel or peanut butter frosting to mix up the flavors.
• If you prefer a firmer texture, reduce the chilling time to 4 hours instead of overnight.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture, avoid freezing as it can cause the graham crackers to become too soggy. When ready to serve, cut into squares and enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding?

Yes, you can substitute vanilla pudding with chocolate or butterscotch for a different flavor, but keep in mind it will change the classic eclair taste.

Do the graham crackers get crunchy or soft?

After chilling, the graham crackers soften as they absorb moisture from the pudding, creating a cake-like texture instead of remaining crunchy.

No Bake Eclair Cake Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This No Bake Eclair Cake is a creamy, layered dessert featuring vanilla pudding, whipped topping, crispy graham crackers, and a rich chocolate frosting. Perfect for a quick, chilled treat without the need for an oven, it delivers the flavors of a classic éclair in a convenient sliceable cake format.

• Author: Rico
• 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

Ingredients

Scale 1x2x3x

Pudding Layer

• 6.8 ounces vanilla instant pudding mix
• 3 cups milk
• 8 ounces whipped topping, thawed

Cracker Layers

• 16 ounces graham crackers

Frosting

• 16 ounces chocolate frosting

Instructions

1. Make the Pudding Layer: In a large bowl, whisk together the vanilla instant pudding mix and milk until the mixture is smooth and begins to thicken. Carefully fold in the thawed whipped topping until the mixture is fully combined and creamy, creating a light pudding layer.
2. Assemble Layers: In a 9×13 inch dish, place a single layer of graham crackers, breaking them as necessary to cover the entire bottom. Spread half of the pudding mixture evenly over this graham cracker base. Add another full layer of graham crackers on top, followed by the remaining pudding mixture spread evenly. Finally, top with a third and last layer of graham crackers to complete the layered structure.
3. Add the Frosting: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the layers to set. Meanwhile, soften the chocolate frosting by microwaving it (without foil) for about 25 seconds and then stirring until smooth. Spread the softened frosting evenly over the chilled graham cracker top layer to create a rich chocolate topping.
4. Chill & Serve: Re-cover the cake with plastic wrap and place it back into the refrigerator for at least 6 hours or preferably overnight. This chilling period softens the graham crackers, allowing them to achieve a perfect cake-like texture. Once set, slice and serve chilled for a creamy, no-bake dessert experience.

Notes

• For best texture, allow the cake to chill overnight before serving.
• If you prefer a firmer texture, reduce chilling time to 6 hours.
• You can substitute the chocolate frosting with homemade chocolate ganache for a richer topping.
• Use a sharp knife warmed in hot water for clean slices.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: No Bake Eclair Cake, Eclair Cake, No Bake Dessert, Graham Cracker Cake, Vanilla Pudding Dessert, Chocolate Frosting Cake