No-Bake Eclair Cake Recipe

This is a delicious and easy no-bake dessert that tastes like everyone’s favorite pastry – the éclair!


  • 2 (3 ounce) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (16 ounce) package graham crackers
  • For the Chocolate Ganache (Optional):
    • ¼ cup milk
    • ⅓ cup unsweetened cocoa powder
    • 1 cup white sugar
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract


  1. Make the Pudding: In a large bowl, whisk together the pudding mix and milk until smooth. Let it sit for a few minutes to thicken slightly.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pudding mixture until just combined. Be careful not to overmix.
  3. Assemble the Cake: Line a 9×13 inch baking dish with a single layer of graham crackers. Spread half of the pudding mixture over the crackers. Top with another layer of graham crackers. Spread the remaining pudding mixture over the second layer of crackers.
  4. Chocolate Ganache (Optional): In a saucepan over medium heat, whisk together milk, cocoa powder, and sugar until smooth. Bring to a simmer and cook for 1 minute, whisking constantly. Remove from heat and stir in butter and vanilla until melted and smooth. Let the ganache cool slightly before pouring over the top of the cake.
  5. Refrigerate and Enjoy: Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the graham crackers to soften. Slice and serve chilled.


  • For a richer flavor, use chocolate graham crackers instead of regular ones.
  • You can also use homemade whipped cream instead of the frozen topping.
  • If you don’t have chocolate ganache, you can simply dust the top of the cake with powdered sugar or cocoa powder.
  • Get creative with toppings! Fresh berries, chopped nuts, or chocolate shavings would all be delicious additions.

Leave a Comment