Inspired by the flavors of Boston cream pie, this no bake eclair cake comes together quickly, and tastes even better the next day. Magically transform after chilling.
There’s something extra special about a dessert that brings people back for seconds without ever turning on the oven. This easy no bake chocolate eclaire cake is one of those tried-and-true recipes that feels a little nostalgic, a little indulgent, and completely perfect for busy seasons on the homestead.
Whether you’re planning a family reunion, potluck, or just need an excellent dessert to keep in the fridge for the weekend, this one checks all the boxes.
Why We Love This Éclair Cake
This recipe is proof that not all great desserts need to be fancy or complicated. With its creamy vanilla pudding, fluffy Cool Whip, and rich chocolate frosting, this dessert delivers big flavor with minimal effort. It’s a wonderful option the whole family enjoys. It takes like a classic dessert.
That first bite is always the favorite: soft graham crackers, smooth pudding layer, and chocolate on top. It’s comfort food dessert at its finest.
Easy No Bake Eclair Cake with Graham Crackers Dessert
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Ingredients
- 12 Graham Crackers 1 box regular graham crackers (or gluten-free graham crackers if needed)
- 6.8 Ounces Instant Vanilla Pudding Mix 2 (3.4-oz.) packages vanilla instant pudding
- 3 Cups Whole Milk can be lactose free milk, or any alternative milk you choose. Just make sure it’s cold milk
- 8 Ounces Cool Whip thawed, 1 (8 oz) container
Chocolate Glaze
- 1/3 Cup Unsweetened Cocoa Powder
- 1 Cup Granulated Sugar
- ¼ Cup Milk
- ½ Cup Butter 1 stick
- 1 Teaspoon Vanilla Extract
- Optional: Store-bought chocolate frosting or chocolate ganache. See recipe notes.
Instructions
- Make the Pudding Layer. In a large bowl, whisk together the instant pudding mix and milk. Mix until thickened, then gently fold in the Cool Whip. This creates a light, fluffy pastry cream–style filling.6.8 Ounces Instant Vanilla Pudding Mix, 3 Cups Whole Milk, 8 Ounces Cool Whip
- Start Layering. Arrange a single layer of graham crackers in the bottom of your dish. Break crackers as needed to fully cover the bottom.12 Graham Crackers
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of regular graham crackers, followed by the remaining pudding mixture.
- Finish with the final layer of graham crackers, making sure the top of the cake is fully covered.
- Make the chocolate glaze or other topping options from the notes section. In a small saucepan, over medium-high heat. Heat the butter until it melts. Add the unsweetened cocoa powder, granulated sugar, milk, and vanilla extract. Bring to a boil stirring constantly and cook for 1 minute. Remove from the heat and pour the chocolate mixture over the top of the graham cracker and pudding layers.1/3 Cup Unsweetened Cocoa Powder, 1 Cup Granulated Sugar, ¼ Cup Milk, ½ Cup Butter, 1 Teaspoon Vanilla Extract, Optional: Store-bought chocolate frosting or chocolate ganache. See recipe notes.
- Chill. Cover tightly with plastic wrap and refrigerate at least 4 hours, though overnight delivers the best results. This resting time softens the graham crackers into tender cake-like layers. What truly makes this a classic éclair cake.
Notes
Chocolate Topping Options
Chocolate Ganache
1 cup heavy cream 1 cup dark chocolate chips Chocolate Ganache (Homemade Favorite)In a small saucepan, heat heavy cream until just beginning to steam. Remove from heat and pour chocolate chips into the cream. Let sit for 2 minutes, then stir until smooth to create a glossy chocolate ganache or chocolate glaze.
Chocolate Frosting from the Grocery Store
Shortcut Chocolate Frosting. Warm canned chocolate frosting slightly and spread easily over the top.Serving & Storage Tips
- Slice and serve cold for the best texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- This dessert tastes even better next time you sneak a slice. The flavors deepen beautifully.
Nutrition
Recipe Variations to Try Next Time
- Use French vanilla pudding for a richer flavor
- Swap chocolate glaze for chocolate ganache or a drizzle of chocolate syrup
- Add a thin layer of sliced bananas for a twist
Simple & Classic Serving Ideas
These keep things easy and familiar. Perfect for potlucks and everyday desserts.
For the cleanest slices, use a sharp knife and wipe it between cuts. Serve chilled. This is when the layers are at their best and the first bite really shines.
- Extra whipped topping
Add a dollop of Cool Whip or homemade whipped cream right before serving for a light, creamy contrast. - Chocolate curls or shavings
Use a vegetable peeler on a chocolate bar or sprinkle store-bought curls over the top of the cake or individual slices. - Chocolate syrup drizzle
A light drizzle just before serving enhances the chocolate flavor without overpowering the dessert.
A Little Extra Special (But Still Easy)
Great for holidays, dinners with guests, or a family reunion dessert table.
- Caramel drizzle
A thin caramel swirl over the chocolate layer adds richness and pairs beautifully with the vanilla pudding. - Ganache drizzle + whipped topping
Warm leftover chocolate ganache slightly and drizzle over each slice, then finish with whipped topping. - Dusting of cocoa powder
Lightly sift cocoa powder over the top for a bakery-style look.
- Crushed graham crackers
Sprinkle crumbs around the edges or lightly on top for texture and a hint of crunch. - Mini chocolate chips
Scatter a few over the top layer just before serving. - Chocolate-covered espresso beans
Use sparingly for an adult-friendly dessert table look.
Seasonal & Fun Variations
These are great if you want to switch things up throughout the year.
- Fresh berries
Strawberries or raspberries add color and a fresh bite that balances the sweetness. - Toasted coconut
A small sprinkle adds flavor and texture without overpowering the dessert. - Holiday sprinkles
Perfect for birthdays, reunions, or themed celebrations.
Why Do You Need to Chill Éclair Cake?
Chilling is really where the magic happens. When this éclair cake first goes together, the graham crackers are still crisp, and the pudding feels a little too soft. After a good rest in the refrigerator, the pudding gently softens the crackers, turning those layers into something that feels almost like cake. That’s what gives éclair cake its signature texture.
From experience, overnight chilling gives the best results. It’s one of those desserts where patience truly pays off, and the first bite the next day is always better than the first bite the night before.
What’s the Best Pudding to Use for Éclair Cake?
We’ve tried a few variations over the years, and instant vanilla pudding mix is the most dependable. It sets up well, holds its shape when sliced, and gives that classic Boston cream pie flavor everyone expects.
If you want a little extra richness, French vanilla pudding is a favorite in our kitchen. It feels creamier and just a bit more indulgent. Whichever you choose, stick with instant pudding, not cook-and-serve, for the smoothest texture and easiest prep.
Can You Make Éclair Cake Ahead of Time?
Absolutely. And honestly, you should. This is one of those desserts that actually improves with time. Making it the day before takes pressure off your schedule and lets the flavors settle in.
It’s perfect for holidays, potlucks, or a family reunion, because you can check dessert off your list early and focus on everything else. We’ve even made it two days ahead with great success. Just keep it tightly covered.
Can I Freeze Éclair Cake?
Freezing isn’t our first choice. While it will technically freeze, the pudding can change texture as it thaws, and the graham crackers can become a little too soft. This dessert really shines when kept refrigerated and enjoyed within a few days.
Do I Have to Use Cool Whip?
Cool Whip is convenient and very stable, which is why it works so well. If you prefer homemade whipped cream, you can substitute it, but make sure it’s whipped to stiff peaks so the pudding layer doesn’t turn loose.
Can I Use Chocolate Frosting Instead of Ganache?
Yes, and many people do. Store-bought chocolate frosting is a great shortcut and makes this truly an easy recipe. If you have the time, homemade chocolate ganache adds a rich, bakery-style finish. But both options are delicious.
Why Did My Éclair Cake Turn Out Runny?
This usually comes down to the pudding. Make sure you’re using the correct amount of cold milk and letting the pudding thicken fully before folding in the whipped topping. Rushing this step can make the layers a bit too soft.
Can I Make This Dessert Gluten-Free?
Yes! Simply swap the regular graham crackers for gluten-free graham crackers. Everything else in the recipe stays the same, and it still sets up beautifully.
How Long Will Éclair Cake Last in the Fridge?
Covered well, it will keep for about 3–4 days. That said, it rarely lasts that long around here. The flavor actually deepens on day two, making leftovers something to look forward to.
Is This Really a No Bake Dessert?
It sure is. Even though it tastes like a classic bake chocolate éclair cake, there’s no oven required at all. That’s one of the reasons it’s such a go-to recipe during busy seasons.
A Favorite Worth Sharing
This easy recipe has earned its place at countless gatherings from summer potlucks to holiday tables. It’s the kind of dessert that disappears quickly, with everyone asking for the recipe.
If you’re looking for a dependable crowd-pleaser that feels homemade, comforting, and just a little indulgent, this no bake chocolate éclair cake deserves a spot in your recipe box.
From our kitchen to yours enjoy every bite. 💛
My family loved this!