Eclair Cake (no bake)
Easy No Bake Eclair Cake made with graham crackers, vanilla pudding, Cool Whip, and chocolate frosting for the ultimate simple make-ahead dessert.
I got this recipe 15 years ago from a co-worker (found the email!) when she brought it to a Christmas eve work lunch potluck. This easy No Bake Eclair Cake is the perfect quick dessert recipe for parties, holidays, potlucks, or anytime you need a simple sweet treat without turning on the oven. Made with layers of graham crackers, creamy French vanilla pudding, Cool Whip, and rich chocolate frosting, this classic icebox cake tastes just like a homemade chocolate eclair. The graham crackers soften as the cake chills, creating a soft cake-like texture that makes every bite creamy, chocolatey, and delicious. This make-ahead dessert is beginner friendly, affordable, and always a crowd favorite.
📝 Ingredients
- 3 cups milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 2 (3.4 ounce) packages instant French vanilla pudding mix
- 1 (14 ounce) box graham crackers
- 1 (16 ounce) container chocolate frosting
👩🍳 Directions
- 1
In a medium bowl, whisk together the milk and instant pudding mix until smooth and well combined. Let the mixture sit for about 3 minutes to thicken slightly, then gently fold in the whipped topping until fully incorporated.
- 2
Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking dish.
- 3
Spread half of the pudding mixture evenly over the graham crackers.
- 4
Add another layer of graham crackers on top of the pudding mixture, then spread the remaining pudding mixture evenly over the crackers.
- 5
Top with one final layer of graham crackers.
- 6
Remove the lid and foil seal from the chocolate frosting container and microwave for about 30 seconds until pourable. Stir until smooth, then pour over the top layer of graham crackers and spread evenly.
- 7
Cover and refrigerate for at least 2 hours, but overnight is best for the softest texture and flavor.
💡 Tips for Success
- For the best texture, refrigerate overnight so the graham crackers fully soften into cake-like layers.
- Use chocolate fudge frosting for a richer chocolate flavor.
- You can swap French vanilla pudding for vanilla or cheesecake pudding if preferred.
- Keep leftovers refrigerated and covered for up to 4 days.
- Slice with a sharp knife wiped clean between cuts for neat layers.
❓ Frequently Asked Questions
Can I make No Bake Eclair Cake ahead of time?
Yes! This dessert is actually better when made ahead because the graham crackers soften as it chills in the refrigerator.
How long does eclair cake need to chill?
At minimum, chill for 2 hours, but overnight gives the best texture and flavor.
Can I freeze No Bake Eclair Cake?
Yes, you can freeze it covered for up to 2 months. Let it thaw in the refrigerator before serving.
What does eclair cake taste like?
It tastes like a creamy chocolate eclair with layers of vanilla filling and soft cake-like graham crackers.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!