When you’re pressed for time but crave a decadent dessert, this No Bake Eclair Cake is your answer. With layers of rich vanilla pudding, whipped topping, and graham crackers, topped off with a smooth chocolate frosting, it’s a simple treat that feels indulgent.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: None
• Total Time: 8 hours 15 minutes (including chilling time)
• Servings: 12

Why You’ll Love This Recipe

• No oven required, keeping your kitchen cool and fuss-free.
• Simple to make with only a handful of accessible ingredients.
• Deliciously creamy texture that gets better as it chills.
• Perfect for making ahead, ideal for gatherings or potlucks.

Ingredients

• 3 1/2 cups whole milk: Provides a creamy base for the pudding. You can use 2% milk if preferred.
• 2 boxes (3.4 ounces each) instant French vanilla pudding mix: Flavors the filling. Substitute with instant vanilla pudding if needed.
• 16 ounce tub Cool Whip (thawed): Adds a light, airy texture to the pudding. Use homemade whipped cream as a substitute.
• 1 box graham crackers: Forms the layers of the cake, adding structure and a slight crunch.
• 1 tub chocolate frosting: Creates a glossy, sweet topping. You can also use homemade chocolate ganache.

How to Make It

Step 1: Prepare the Pudding Mixture

In a large mixing bowl, whisk together the milk and instant vanilla pudding until the mixture starts to thicken, which takes a few minutes. Doing this ensures a firm consistency, which holds its shape. Once thick, gently fold in the Cool Whip to create a creamy filling.

Step 2: Layer the Cake

Line the bottom of a 9×13-inch pan with a single layer of graham crackers. Spread half of the pudding mixture evenly over the crackers. Adding another layer of graham crackers, top with the remainder of the pudding mixture, ensuring even distribution. Finish with a final layer of graham crackers to provide structure for the cake.

Step 3: Add the Chocolate Frosting

Transfer the chocolate frosting to a microwave-safe bowl and melt it in 15-second bursts, stirring well after each interval. Once smooth, pour and spread it over the top layer of graham crackers, completely covering the cake.

Step 4: Chill the Cake

Refrigerate the cake for about 30 minutes to set the chocolate frosting slightly, then cover with plastic wrap to prevent drying out. Chill overnight, or at least 8 hours, which allows the flavors to meld and the crackers to soften to a cake-like consistency.

Step 5: Serve

Once chilled, cut the eclair cake into 12 servings. The chilling time enhances the flavor, yielding a rich, crumbly slice ready to be served cold.

Recipe FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used. Beat 2 cups of heavy cream with 1/4 cup of powdered sugar until stiff peaks form, and use it in place of Cool Whip for a natural alternative.

How long can I store the eclair cake?

The eclair cake can be stored in the refrigerator, covered, for up to 3 days. The flavors intensify the longer it chills, making it even more flavorful.

What if I don’t have a microwave to melt the frosting?

If a microwave is not available, you can gently melt the frosting over a double boiler. Stir constantly to get a smooth, pourable consistency.