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This easy Eclair No-Bake Cake tastes just like a classic éclair but requires absolutely no baking! Layers of graham crackers, creamy vanilla pudding, and a silky chocolate frosting topping make this a guaranteed crowd-pleaser.
👉 Pair it with my Christmas Crack Toffee Bars or No Bake Cookies for a full dessert spread!
This Eclair No-Bake Cake is a layered, pudding-filled dessert made with graham crackers, instant vanilla pudding, whipped topping, and ready-to-use chocolate frosting. The layers soften as it chills, creating a cake-like texture without ever turning on the oven. It’s easy to assemble, budget-friendly, and a perfect make-ahead no-bake dessert for holidays, barbecues, and celebrations.
Table of Contents
See the steps here.
Why you’ll love this recipe…
The flavor is nostalgic, comforting, and impressive without any effort. Each layer gets soft, creamy, and cake-like as it chills, giving you that classic éclair taste in a delicious, sliceable form.
⏰ Total Time: 2 hours 40 minutes
🍂 Perfect For:
🛒 Key Ingredients: French vanilla pudding mix, whipped topping, graham crackers, chocolate frosting
🍽️ Servings: 7 servings
🥄 Skill Level: Easy
🧊 Storage: Up to 4 days in the refrigerator, 1 month in the fridge
👉 Don’t miss my Strawberry Crunch Cheesecake if you love layered no-bake desserts!
Made With Love,
What You’ll Need for Eclair No-Bake Cake
- Instant French vanilla pudding mix: Creates the perfect thick, creamy filling.
- Whipped topping (Cool Whip): Lightens the pudding and gives it a fluffy texture.
- Graham crackers: Soften into cake-like layers.
- Chocolate frosting: Gives that classic éclair finish when melted and poured.
👉 You’ll need to try my Easy No Bake Cheesecake next.
Full Ingredient List
- 2 (3.5 oz) packages instant French vanilla pudding mix
- 3 cups milk
- 1 (8 oz) container whipped topping, thawed
- 2.5 sleeves graham crackers
- 1 (16 oz) container chocolate frosting
🔒 The printable recipe card below includes the full ingredient list and exact amounts – perfect for saving or printing for later.
How To Make Eclair No-Bake Cake
Step 1: In a large bowl, whisk together the pudding mix, milk, and whipped topping.
Step 2: Place a layer of graham crackers across the bottom of a 9×13 baking dish.
Step 3: Spread half of the pudding mixture over the crackers.
Step 4: Add another layer of graham crackers.
Step 5: Spread the remaining pudding mixture on top.
Step 6: Finish with a final layer of graham crackers.
Step 7: Refrigerate for 30 minutes.
Step 8: Microwave the chocolate frosting until melted and pourable.
Step 9: Pour frosting evenly over the top graham layer.
Step 10: Chill at least 2 hours before slicing.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Eclair No-Bake Cake Variations
- Chocolate éclair version: Use chocolate pudding.
- Banana pudding twist: Add sliced bananas between layers.
- Homemade frosting: Replace store-bought frosting with homemade chocolate ganache.
My Pro TipS
Tips and Tricks
- Chill long enough for the crackers to fully soften.
- Let the frosting cool slightly before pouring for the smoothest top layer.
Recipe FAQs – Eclair No-Bake Cake
Yes, it’s even better after an overnight chill.
Your pudding may not have thickened fully – whisk longer or use cold milk.
Yes, freeze up to 1 month. Thaw in the fridge before serving.
Serving Suggestions
Serve chilled with a scoop of whipped topping or fresh berries. It pairs perfectly with Christmas Crack Toffee Bars or No Bake Avalanche Cookies.
Make-Ahead, Storage & Reheating
- Store: Up to 4 days in the refrigerator.
- Freeze: Up to 1 month.
- Make ahead: Ideal for preparing the day before.
More Great Dessert Recipes
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Christmas Crack Toffee Bars
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Strawberry Crunch Cheesecake
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Easy No Bake Cheesecake
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No-Bake Cookies
Eclair No-Bake Cake
Ingredients
- 2 3.5 oz packages instant French vanilla pudding mix
- 3 cups milk
- 1 8 oz container whipped topping, thawed
- 2.5 sleeves graham crackers
- 1 16 oz container chocolate frosting
Instructions
- In a large bowl, mix together the pudding mix, milk, and whipped topping until creamy.
- Add a layer of graham crackers to the bottom of a 9×13 inch baking dish.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers, then the rest of the pudding mixture.
- Top with a final layer of graham crackers. Refrigerate 30 minutes.
- Microwave the chocolate frosting until melted.
- Pour frosting over the top graham layer and spread evenly.
- Refrigerate at least 2 hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing, thank you
I am so surprised that this has no reviews! This is so simply and was amazing! I made it in a 9×12 pan and it was gone as soon as I brought it out! And my husband keeps asking me to make more! So yummy!!