I’m enchanted by this effortlessly decadent dessert—layers of graham crackers soaked in creamy vanilla pudding, topped with rich chocolate frosting, all set in the fridge overnight so every bite melds into a dreamy, éclairs‑inspired treat.
Why I’ll Love This Recipe
I’m drawn to how simple it is—no baking, just an easy assembly of pantry ingredients that transform into layers resembling a chocolate‑dipped éclair. It feels indulgent yet unfussy, and chilling makes the graham crackers soften into cake-like perfection.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Instant vanilla pudding mix
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Cold milk
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Whipped topping (like Cool Whip), thawed
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Graham cracker squares
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Chocolate frosting (store‑bought or homemade)
directions
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I whisk the pudding mix with milk until smooth, then gently fold in the whipped topping to create a creamy filling.
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I layer graham crackers in the bottom of a 9×13 dish, pouring half of the pudding mixture over them and spreading evenly.
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I add another layer of crackers, top with the remaining pudding mixture, and finish with a final graham cracker layer.
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I refrigerate it for at least 30 minutes—or ideally overnight—to let the layers soften and meld.
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Once chilled, I soften the chocolate frosting (a quick zap in the microwave helps) and spread it evenly over the top.
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I cover it and chill again until set before slicing and serving.
Servings and timing
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Serves approximately 12–15 slices (9×13 pan)
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Prep time: about 15–25 minutes
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Chill time: at least 6 hours—ideally overnight—for the best texture
storage/reheating
I keep leftover cake covered in the refrigerator for up to 4–5 days—its flavor deepens over time as the layers further soften. Freezing is possible, but thawing may leave the pudding slightly watery and the texture less ideal
FAQs
What makes it “éclair” style when there’s no choux pastry?
I love that it captures the creaminess and chocolate-topped feel of an éclair by layering pudding-filled crackers—with none of the baking hassle.
Can I use flavored pudding instead of vanilla?
Absolutely—I’ve seen variations using banana, cheesecake, or lemon pudding for a fun twist
What if I don’t like store-bought frosting?
No problem—I’ve made a homemade chocolate ganache (melted chocolate with cream) instead, and it’s heavenly
Can I make it lighter or sugar‑free?
Yes—I’ve used sugar‑free pudding, skim milk, whipped topping and reduced the frosting to keep the indulgence without overdoing suga
How long should it chill before serving?
It’s best after at least 6 hours in the fridge, but I love it even more the next day—the texture is softer and more cake-like
Conclusion
I’m head over heels for this No‑Bake Éclair Cake—it feels luxurious yet is ridiculously easy to throw together. The creamy layers and chocolate topping make it party-ready, but I especially love it as a relaxed make‑ahead dessert. Let me know if you try unique pudding flavors or swap in a silky ganache—I’m always eager to hear about your variations!
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No‑Bake Éclair Cake
A delightfully creamy, no‑bake dessert featuring layers of graham crackers, whipped vanilla pudding, and topped with silky chocolate frosting—a perfect make‑ahead treat that tastes just like a chocolate éclair, with minimal effort.
- Total Time: ~4–8+ hours
Ingredients
2 (3.4‑3.5 oz each) packages instant vanilla pudding mix
3 cups cold milk
1 (8‑oz) container whipped topping, thawed (e.g., Cool Whip)
1 (16‑oz) box graham cracker squares
1 (16‑oz) container chocolate frosting (tub)
Instructions
In a bowl, whisk together pudding mix and milk until smooth; fold in the whipped topping.
Place a single layer of graham crackers in the bottom of the pan.
Spread half of the pudding mixture evenly over the crackers.
Add a second layer of graham crackers, then spread the remaining pudding mixture. Top with a final layer of crackers.
Cover and refrigerate for at least 30 minutes (preferably longer to let the pudding set).
Warm the chocolate frosting briefly in the microwave (about 15–25 seconds) so it’s spreadable, then evenly spread it on top.
Return to the fridge and chill for at least 3½ hours, ideally overnight, until fully set.
Slice into squares and serve chilled.
Notes
Tips & Variations:
Replace whipped topping or frosting: Homemade whipped cream works, or use ganache instead of frosting
Ingredient swaps: Try French vanilla, lemon, or cheesecake pudding; cinnamon or chocolate graham crackers for flavor twists
Storage: Keeps up to 4–5 days in the refrigerator. To freeze, wrap tightly; thaw overnight before serving
- Prep Time: ~15–20 minutes
- Cook Time: 4–8+ hours (best overnight)
- Category: Dessert
