A close-up of a spoon holding a slice of no-bake eclair cake, with layers of creamy white filling and smooth chocolate topping. The softly blurred background accentuates the desserts delightful texture.
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Easy No Bake Eclair Cake

If you love éclair donuts but don’t feel like dealing with pastry bags, custard filling, or anything requiring too much effort, this no-bake éclair cake is about to be your new best friend.

eclair cake

It’s got all the flavors of a classic éclair—creamy vanilla pudding, soft layers, and a rich chocolate topping—but instead of fancy choux pastry, we’re using good ol’ graham crackers. It’s easy, ridiculously delicious, and perfect for feeding a crowd (or just yourself because, no judgment).

Ingredients

Top view of ingredients on a wooden surface: a measuring cup of milk, a tub of chocolate pudding, and whipped cream for a decadent no bake eclair cake. Alongside are graham crackers in packaging and two wrapped paper packages ready to transform into dessert delight.

Graham crackers—because we need layers that soften into cake-like perfection
Instant vanilla pudding—this gives that dreamy, creamy filling without the hassle
Milk—to bring the pudding to life
Whipped cream—because light and fluffy makes everything better
Chocolate frosting—the pièce de résistance that makes this taste like a real éclair

How to Make It

Start by whisking together the instant pudding and milk until it thickens up—just about 3-5 minutes. Once it’s set, fold in the whipped cream until it’s smooth and luscious.

Grab a 13×9 pan and line the bottom with graham crackers. You might need to break some to fit, but don’t stress—it’s all going to get deliciously soft in the fridge anyway.

A glass dish holds a square slice of chocolate dessert with a crumbly base, surrounded by broken graham crackers and chocolate chips on a rustic wooden table. This no-bake eclair cake is accompanied by a vintage spoon, a blue and white checkered cloth, and a milk bottle.

Spread half of your pudding mixture over the crackers, smoothing it out so every bite gets that creamy goodness. Add another layer of graham crackers on top, then spread the rest of the pudding mixture.

Finish it off with one last graham cracker layer, then spread the chocolate frosting all over the top. If the frosting is a little stiff, pop it in the microwave for about 10 seconds to make it easier to spread.

Cover and chill in the fridge for at least 4 hours (overnight is even better!) so the crackers absorb all that pudding and turn into a soft, cake-like texture.

Slice into 12 pieces, serve, and enjoy every silky, chocolatey, creamy bite!

A no bake eclair cake square with chocolate topping rests on a clear plate, surrounded by crushed graham crackers. Chocolate chips and more graham crackers are scattered on a wooden table. A blue and white checkered cloth is partially visible on the side.

FAQs

Can I make this ahead of time? Absolutely! It actually tastes better the next day when the flavors have really melded together.

What if my frosting is hard to spread? Microwave it for 10-15 seconds to soften it up, but don’t make it too hot or it’ll melt the filling.

Can I use homemade pudding? Sure! But honestly, the instant stuff works like a charm and saves time.

Can I switch up the flavors? Yep! Try using chocolate pudding for an even richer version, or swap the graham crackers for vanilla wafers.

My Éclair Obsession & Why This Cake is the Best No-Bake Dessert

So, I’ve been in a long-term relationship with éclair donuts for as long as I can remember. That crisp pastry, the creamy filling, the thick layer of chocolate—it’s my weakness. But making éclairs from scratch? Whew, that’s an event. When I discovered éclair cake, I felt like I unlocked a cheat code. My kids love it because it’s basically a giant, soft cookie sandwich, and I love it because it gives me all the flavors I crave without the work.

This no-bake dessert features layers of chocolate and cream in a glass dish, reminiscent of an eclair cake, with crushed cookie crumbs on the sides. A smooth chocolate layer tops it off, with a sprinkling of crumbs around the dish for added delight.

Why This Recipe Works

It’s no-bake, so there’s zero stress involved—no ovens, no special techniques, just layering and chilling. The graham crackers soften into the most cake-like texture, soaking up that creamy pudding just right. And that chocolate frosting? It seals everything together with a rich, fudgy finish that makes each bite taste like a legit bakery-style éclair. Whether you’re making this for a party, a potluck, or just a random Tuesday when you need a little dessert magic, this recipe never disappoints.

Here are some more amazing no bake desserts:

A close-up of a metal spoon holding a piece of decadent, no-bake eclair cake with creamy filling and crumbly layers. The background reveals a glass dish filled with the same dessert and part of a blue and white checkered cloth.
Yield: 12 servings

Easy No Bake Eclair Cake

Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes

This no bake eclair cake is so good and easy to make! Great for any occasion and easy to put together!

Ingredients

  • 14.4 oz box of graham crackers
  • 2 3.4 oz. packages of instant vanilla pudding
  • 3 cups of milk
  • 1 8oz tub of whipped cream
  • 1 16oz can of chocolate frosting

Instructions

  1. In a mixing bowl, mix together the instant pudding and the milk. Let sit until firms up. 3-5 minutes.
  2. Fold in the whipped cream. 
  3. Line a 13 x 9 pan with graham cracker. Break crackers to fit. 
  4. Spread half of cream pudding mixture across the crackers.
  5. Repeat step 3 & 4. 
  6. Spread chocolate frosting across the entire cake and place in refrigerator for 4 hours. 
  7. Cut into 12 and serve.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 378Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 19mgSodium 259mgCarbohydrates 56gFiber 2gSugar 35gProtein 5g

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One Comment

  1. I could eat this everyday. It is soooooo good. I have also made lemon eclair cake. I just used lemon instant pudding and lemon frosting. It is also great. Thank you.

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