Eclair cake is a delightful, no-bake dessert that mimics the taste and texture of a traditional éclair. Made with layers of graham crackers, vanilla pudding, and topped with a rich chocolate glaze, this dessert is incredibly easy to put together and is sure to impress guests. It’s creamy, crunchy, and sweet—everything you could want in a dessert without all the fuss. I love how simple yet indulgent it is!
Why You’ll Love This Recipe
What makes this eclair cake special is how effortlessly it combines two classic flavors—vanilla and chocolate—into a no-bake treat that’s as simple as it is delicious. The graham crackers create a crunchy layer that contrasts beautifully with the smooth, creamy pudding filling, and the glossy chocolate topping ties everything together. Not only is it a breeze to make, but it also has the versatility to be served for nearly any occasion, from a casual family meal to a more formal gathering. Plus, I love that it can be made ahead of time, giving me more time to relax and enjoy my guests!
Ingredients
- 2 boxes of instant vanilla pudding (3.4 oz each)
- 3 cups of milk
- 1 tub of whipped topping (8 oz)
- 1 package of graham crackers
- 1 cup of semi-sweet chocolate chips
- 2 tbsp of butter
- 2 tbsp of milk
(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until it thickens (about 2 minutes). Fold in the whipped topping until smooth and well combined.
- In a 9×13-inch baking dish, lay down a single layer of graham crackers to cover the bottom of the dish.
- Spread half of the pudding mixture over the graham crackers.
- Place another layer of graham crackers on top of the pudding.
- Spread the remaining half of the pudding mixture over the second layer of graham crackers.
- Finish with a final layer of graham crackers.
- For the chocolate glaze: In a small saucepan, melt the chocolate chips, butter, and 2 tablespoons of milk over low heat. Stir until smooth.
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
- Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
- Serve chilled and enjoy!
Servings and timing
This recipe yields about 12 servings and takes around 25 minutes of preparation time, plus at least 4 hours of refrigeration time for best results.
Variations
- Chocolate Pudding: If you want a more chocolatey twist, use chocolate instant pudding mix instead of vanilla for the filling.
- Fruit Topping: Add fresh berries like strawberries or raspberries on top of the chocolate glaze for a fresh, fruity contrast.
- Nutty Touch: Sprinkle chopped nuts like pecans or walnuts over the chocolate glaze for a crunchy texture that complements the creamy filling.
Storage/Reheating
Store the eclair cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. This cake is best served cold, and since it’s a no-bake dessert, there’s no need to reheat it. Just slice and enjoy directly from the fridge!
FAQs
Can I use homemade pudding instead of instant pudding mix?
While I prefer the convenience of instant pudding for this recipe, homemade pudding can work if you have the time. Just be sure to let it cool completely before using it in the cake.
How long should I refrigerate the eclair cake before serving?
I recommend refrigerating the eclair cake for at least 4 hours, but overnight is even better. This allows the graham crackers to soften and the flavors to meld together.
Can I freeze eclair cake?
Yes, you can freeze the eclair cake, but I suggest doing so without the chocolate glaze on top. Once frozen, transfer it to the fridge to thaw and then add the glaze just before serving.
Can I use other types of cookies instead of graham crackers?
If you’re looking for a different texture or flavor, you could try using vanilla wafer cookies instead of graham crackers. It will change the flavor slightly, but it’s still delicious.
Can I make this without whipped topping?
If you prefer not to use whipped topping, you could substitute with homemade whipped cream or even a layer of cream cheese frosting for a richer taste.
Conclusion
Eclair cake is a simple yet impressive dessert that combines the best parts of a traditional éclair into an easy-to-make, no-bake treat. It’s perfect for anyone who loves creamy, crunchy, and chocolatey desserts. Whether you’re looking to make a quick dessert for a busy weeknight or something to bring to a special occasion, this eclair cake has got you covered. Give it a try, and I’m sure it’ll become a favorite in your recipe rotation!
PrintEclair Cake
Eclair cake is a no-bake dessert that mimics the taste and texture of a traditional éclair, made with layers of graham crackers, vanilla pudding, and topped with a rich chocolate glaze. It’s creamy, crunchy, and incredibly easy to prepare.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (including refrigeration)
- Yield: 12 servings
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 boxes of instant vanilla pudding (3.4 oz each)
- 3 cups of milk
- 1 tub of whipped topping (8 oz)
- 1 package of graham crackers
- 1 cup of semi-sweet chocolate chips
- 2 tbsp of butter
- 2 tbsp of milk
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until it thickens (about 2 minutes). Fold in the whipped topping until smooth and well combined.
- In a 9×13-inch baking dish, lay down a single layer of graham crackers to cover the bottom of the dish.
- Spread half of the pudding mixture over the graham crackers.
- Place another layer of graham crackers on top of the pudding.
- Spread the remaining half of the pudding mixture over the second layer of graham crackers.
- Finish with a final layer of graham crackers.
- For the chocolate glaze: In a small saucepan, melt the chocolate chips, butter, and 2 tablespoons of milk over low heat. Stir until smooth.
- Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
- Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
- Serve chilled and enjoy!
Notes
- Refrigerating the cake for at least 4 hours, or overnight, helps the graham crackers soften and the flavors blend together.
- For a more chocolatey version, use chocolate instant pudding instead of vanilla.
- You can add fresh berries or nuts on top for extra flavor and texture.
- Store the eclair cake in an airtight container in the fridge for up to 3 days.
- If freezing, do so without the chocolate glaze and add it after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
