No fuss and all flavor, the No Bake Eclair Cake is a delightful dessert that tastes just like the classic French pastry but requires no baking. Perfect for warm weather or when you want something sweet without the hassle of an oven, this cake is layered with creamy vanilla pudding, fluffy whipped topping, and rich chocolate frosting. It’s a perfect treat for gatherings, family dinners, or any celebration!

What You’ll Need for No Bake Eclair Cake

Gather these simple ingredients for your delicious No Bake Eclair Cake:

6.8 ounces (192 grams) vanilla instant pudding mix
3 cups (720 ml) milk
8 ounces (227 grams) whipped topping, thawed
16 ounces (454 grams) graham crackers
16 ounces (454 grams) chocolate frosting

How to Make No Bake Eclair Cake

Making this cake is super easy! Just follow these steps:

Make the Pudding Layer: In a large mixing bowl, whisk together the vanilla instant pudding mix and milk until it’s smooth and thickened. This should take about 2-3 minutes. Once mixed, gently fold in the thawed whipped topping until it’s well combined.
Assemble Layers: In a 9×13-inch baking dish, lay down a single layer of graham crackers, covering the bottom completely. Spread half of the pudding mixture over the graham crackers, smoothing it out with a spatula. Repeat the process by adding another layer of graham crackers and then the remaining pudding mixture.
Add the Frosting: Top the pudding layer with a final layer of graham crackers. Spread the chocolate frosting evenly over the top, making sure it covers the graham crackers well.
Chill & Serve: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the graham crackers to soften and the flavors to meld together. Once chilled, cut into squares and serve!

The Best Way to Serve It

Serving your No Bake Eclair Cake is as fun as eating it! Here are a few tips to enjoy it at its best:

Cut into Squares: Use a sharp knife to cut the cake into squares for easy serving.
Garnish with Whipped Cream: A dollop of extra whipped cream on top adds a nice touch and enhances the creamy flavor.
Pair with Fresh Berries: Fresh strawberries or raspberries make a wonderful side that complements the sweetness of the cake beautifully.

Expert Tips for No Bake Eclair Cake

Layer Well: Make sure to press down gently after layering the pudding mixture and graham crackers to keep everything in place.
Use a Good Frosting: Though store-bought chocolate frosting is great, feel free to make your own for an extra special touch.
Try Different Flavors: Experiment with different flavors of instant pudding, like chocolate or butterscotch, for a twist on the classic recipe.

No Bake Eclair Cake FAQs

Can I use homemade whipped cream instead of store-bought?
Absolutely! Just make sure to whip it until stiff peaks form so it holds its shape well.

How long does the No Bake Eclair Cake last?
Stored in the fridge, it will last for about 3 to 5 days. Just cover it well to keep it fresh!

Can I freeze this cake?
While you can freeze it, the texture might change once thawed. It’s best served fresh from the fridge.

Next time you’re looking for an easy yet stunning dessert, give this No Bake Eclair Cake a try! It’s sure to impress your friends and family with minimal effort. Enjoy!

No Bake Eclair Cake

A delightful dessert that tastes just like the classic French pastry but requires no baking, layered with creamy vanilla pudding, fluffy whipped topping, and rich chocolate frosting.

Print Recipe Pin Recipe

Prep Time 10

Total Time 4

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, French

Calories: 250

Ingredients Method Notes

Ingredients

Pudding Layer

6.8 ounces 6.8 ounces vanilla instant pudding mix Use instant variety
3 cups 3 cups milk Any kind of milk can be used
8 ounces 8 ounces whipped topping, thawed Can substitute with homemade whipped cream

Assembly Ingredients

16 ounces 16 ounces graham crackers Use to create the base and layers
16 ounces 16 ounces chocolate frosting Store-bought or homemade

Method

Preparation

In a large mixing bowl, whisk together the vanilla instant pudding mix and milk until it's smooth and thickened, about 2-3 minutes.
Gently fold in the thawed whipped topping until well combined.

Assemble Layers

In a 9×13-inch baking dish, lay down a single layer of graham crackers, covering the bottom completely.
Spread half of the pudding mixture over the graham crackers, smoothing it out with a spatula.
Repeat the process by adding another layer of graham crackers and then the remaining pudding mixture.

Final Touches

Top the pudding layer with a final layer of graham crackers.
Spread the chocolate frosting evenly over the top, ensuring it covers the graham crackers well.

Chill & Serve

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Once chilled, cut into squares and serve.

Notes

For best serving, cut into squares and consider garnishing with whipped cream or fresh berries like strawberries or raspberries. Can be stored in the fridge for about 3 to 5 days but is best served fresh.