This easy eclair cake is one of my favorite no-bake dessert recipes. No baking is needed when you layer together graham crackers, vanilla pudding, whipped topping and top with a super simple chocolate icing.
Here is why this refrigerator cake is amazing:
- The easiest make-ahead dessert because the longer it sits, the better it gets!
- Everyone loved this no-bake cake, even my sister!
- If a refrigerator cake and an eclair had a baby, this would be it.
- No need to make eclair paste to make this dessert. The graham crackers are here to save you.
🥫 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Notes on the ingredients
- instant vanilla pudding mix - french vanilla is a delicious option (use 2 small boxes)
- non-dairy whipped topping (COOL WHIP) -
- milk -
- graham crackers - I use regular graham crackers but cinnamon graham crackers or chocolate graham crackers would also be a delicious alternative.
- powdered sugar -
- butter -
- cocoa powder - I like Hershey's cocoa powder
🥣 Instructions
- Whisk together the pudding mix and milk and allow to set up.
- Fold in the defrosted non-dairy whipped topping.
- Spray the inside of a 9 x 13 baking dish with non-stick pan spray, arrange graham cracker squares in a single layer on the bottom of the side.
- Spread half of the pudding mixture over the crackers.
- Layer another layer of graham crackers over the pudding mixture.
- Top with the other half of the pudding mixture on top of crackers.
- Top with a final layer of graham crackers.
- Chill in the fridge for about an hour to allow pudding to set.
- While the cake is setting make the chocolate icing glaze.
- Melt the butter and whisk in the cocoa powder. Stir in the powdered sugar to make the icing glaze.
- Remove the eclair cake from the refrigerator and evenly spread chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over the top of the dish and put back in the fridge and let the eclair cake chill overnight.
📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:
Most definitely! Sometimes I am out of cocoa powder and just grab a can of pre-made icing from the store. Tip: be sure to microwave it for about 10 seconds to warm it up for easier spreading.
I don't find a difference in the end result if you use regular graham crackers or low-fat graham crackers. Mix it up now and then by using chocolate graham crackers or cinnamon graham crackers instead of regular ones.
By allowing the cake to rest overnight in the refrigerator the graham crackers are able to absorb the moisture from the pudding/whipped topping mixture softening them and making the cake easier to slice.
Getting the first slice out of the pan can be tricky. I dip a knife in hot water for a few seconds and then dry it on a clean towel. Make slices in the cake, cleaning off the knife in between slices.I like to use a small rectangle dessert lifter to slide down the edge of the 9x13 and then scoot around the bend to the bottom of the pan and lifting straight up. The second piece will go much smoother if the first one is a flop.
By sifting both ingredients you are sure to get all the lumps and any possible clumps of ingredients removed. This will give you a smoother icing.
Eclair Cake
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 2 3.4 Ounce Packages Instant Vanilla Pudding
- 3 cups milk
- 8 ounces non-dairy whipped topping
- 2 14.4 Ounce Boxes graham crackers
For the icing
- 3 Tablespoons cocoa powder
- 1 ½-2 cups powdered sugar
- 4 Tablespoons butter
- 3 Tablespoons milk
Instructions
- In a medium bowl, whisk together the pudding mix and milk and allow to set up.2 3.4 Ounce Packages Instant Vanilla Pudding, 3 cups milk
- Fold in the defrosted non-dairy whipped topping.8 ounces non-dairy whipped topping
- Spray the inside of a 9 x 13 baking dish with non-stick pan spray, arrange graham cracker squares in a single layer on the bottom of the side. Break crackers to fit if needed.2 14.4 Ounce Boxes graham crackers
- Spread half of the pudding mixture over the crackers.
- Layer another layer of graham crackers over the pudding mixture.
- Top with the other half of the pudding mixture on top of crackers, be sure to spread edge to edge in an even layer.
- Top with a final layer of graham crackers, adding broken crackers to fill in any space.
- Chill in the fridge for about an hour to allow pudding to set.
While the cake is setting make the chocolate icing glaze.
- Melt the butter and whisk in the cocoa powder.3 Tablespoons cocoa powder, 4 Tablespoons butter
- Stir in the powdered sugar and milk to make the icing glaze.1 ½-2 cups powdered sugar, 3 Tablespoons milk
- Remove the cake from the refrigerator and evenly spread chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over the top of the dish and put back in the fridge and let it chill overnight.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
Sarah Mock
I don't. Are you referring to GF graham crackers? I just want to be sure I am understanding what you are looking for.
Sarah
van
looks delicious :), do you have recipe with gluten free self made crackers? thanxs
Sarah Mock
Truthfully, I have never tried. But based on what I know about these ingredients, it should freeze fine. If you do, please let me know how it turns out.
Cyndy Sherrill
Can you freeze this?
Msjane90
This got me craving in the middle of the night! Delicious!
Monica Y
Now that temperatures are warmer, I really appreciate the no-bake recipes, and this one looks delicious
Alyssa
OMG I didn't know there's a no-bake version of Eclair cake! Thanks so much for this delicious recipe. I'll definitely make one this weekend!
Louisa
Whoop whoop, this is some yummy goodness. Definitely trying this
Sarah Mock
OOH! Great idea. I am sure moms everywhere will love it.
Sarah Mock
I am smiling. Ben said 'BOOYAH!'. I have the same reaction to this cake. Thanks Ben!!
Sarah Mock
thank you! I appreciate the Pin.
Briana Baker
Pinned this! My husband will LOVE this! I'll surprise him with it one day!!
Maysz
Wow, Looks so delicious! This cake is a perfect dessert. I will pin this post!
Nikki Wayne
It looks so delicious! And oh so easy to make, thanks!!
Kathy
This looks amazing. I do love eclairs, so I'll have to try this out. I'm sure it's going to be really good.
Tasheena
I love that this recipe is no bake. I can’t wait to give this a try.
Ben
BOOYAH! Chocolate eclair cake is one of my favorite desserts of all time. I can't get enough of it.
Eileen M Loya
Yummy dessert and so easy to make! I am saving the recipe and will make this Eclair cake for Mother's day!
Amber Myers
Oh yes please. This is my kind of cake. I can't wait to try this out. I just love eclairs.
Sarah Mock
Isn't the internet full of fun recipes?!
Sarah Mock
Melissa,
You and me both! secret: I have had leftovers for breakfast... do't tell.
melissa chapman
That is a real five star recipe and I am afraid if I made it I would eat too much. So great and no bake is a bonus.
Brandy
This is a very cool recipe! I never thought about making an eclair cake before. This is a simple recipe with simple ingredients that anyone can make!