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Easy No Bake Eclair Cake with Graham Crackers Dessert
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5 from 1 vote

Easy No Bake Eclair Cake with Graham Crackers Dessert

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.
Prep Time15 minutes
Cook Time5 minutes
cooling time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: 30 minute recipe, dessert recipe, easy recipe, Holiday Dessert, kid friendly recipe, no-bake recipe, summer dessert
Servings: 12 Servings, 9 X 13 pan
Calories: 295kcal

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Equipment

Cake Pan 9 X 13
Saucepan
Mixing Bowls
Measuring cups

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

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

Calories: 295kcal | Carbohydrates: 60g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 305mg | Potassium: 189mg | Fiber: 2g | Sugar: 43g | Vitamin A: 140IU | Calcium: 138mg | Iron: 1mg