No-Bake Eclair Cake

• Prep Time: 20 minutes
• Chill Time: 6 hours (or overnight)
• Total Time: 6 hours 20 minutes
• Servings: 12 squares
• Difficulty: Easy
• Intensity: Low (no baking, minimal cooking)
• Cuisine: American
• Best For: Potlucks, birthdays, BBQs, summer gatherings, make-ahead desserts

Why You’ll Love This Recipe

This No-Bake Eclair Cake is a nostalgic classic made with layers of graham crackers, silky vanilla pudding, whipped topping, and a rich chocolate frosting. It tastes just like a classic French eclair—but made in casserole form, with zero baking required.

It’s the ultimate crowd-pleaser: quick, budget-friendly, kid-approved, and even better when made ahead. All you need is a fridge and a little patience (to let it chill!).

Ingredients

For the Cake:

• 2 (3.4 oz) boxes instant vanilla pudding mix
• 3 cups cold whole milk (or 2% milk)
• 1 (8 oz) tub Cool Whip (or whipped topping), thawed
• 1 box honey graham crackers (about 14–16 full sheets)

For the Chocolate Frosting (Homemade):

• ½ cup unsalted butter
• ⅓ cup unsweetened cocoa powder
• ¼ cup milk
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Alternatively, you can use 1 cup of store-bought chocolate frosting to save time.

Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Medium saucepan (for homemade frosting)
• Rubber spatula
• Offset spatula or spoon

Step-by-Step Instructions

Step 1: Make the Pudding Layer

1. In a large bowl, whisk together the pudding mix and cold milk until smooth and thickened (about 2 minutes).
2. Fold in the Cool Whip until fully combined and creamy.
3. Set aside.

Step 2: Layer the Cake

1. In a 9×13-inch dish, place a single layer of graham crackers across the bottom, breaking them as needed to fit.
2. Spread half of the pudding mixture evenly over the graham crackers.
3. Add a second layer of graham crackers, then top with the remaining pudding mixture.
4. Finish with a final layer of graham crackers on top.
5. Set aside while you make the frosting.

Step 3: Make the Chocolate Frosting

1. In a medium saucepan over medium heat, melt butter.
2. Stir in cocoa powder and milk until smooth and combined.
3. Remove from heat and whisk in powdered sugar, vanilla, and a pinch of salt until glossy and spreadable.
4. Let the frosting cool slightly (5 minutes), then pour over the top graham cracker layer.
5. Use a spatula to gently spread it to the edges.

Ensure the frosting is thick enough to spread but not too hot—it may melt the pudding if poured while piping hot.

Step 4: Chill the Cake

• Cover the cake with plastic wrap or foil.
• Refrigerate for at least 6 hours, preferably overnight, so the graham crackers can soften into a cake-like texture.

Step 5: Slice and Serve

• Cut into squares and serve chilled.
• Optional: garnish with chocolate shavings, crushed graham crackers, or a dollop of whipped cream.

Serving Suggestions

• Perfect for potlucks, summer BBQs, birthday parties, or just a sweet treat after dinner.
• Serve with:
  • Fresh strawberries or raspberries
  • A drizzle of chocolate syrup
  • Crushed nuts (like almonds or pecans)

Storage & Make-Ahead Tips

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: You can freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Make-Ahead: Best when made the night before — texture improves as it chills.

Nutrition Information (Per Serving – Based on 12 servings)

Nutrition varies based on brands and exact measurements used.