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Eclair Cake

This Easy Eclair Cake is a crowd pleasing no-bake dessert. Layers of graham crackers and fluffy vanilla pudding, topped with a silky chocolate ganache taste just like an eclair without all the work!

Looking for more no-bake dessert ideas? Make sure to try my Banana Pudding Recipe!

This Easy Eclair Cake Is A Classic No Bake Dessert!

Having a party, a BBQ, or a potluck? THIS is the dessert recipe you need to bring. This Eclair Cake is SUPER easy to prep, is best if it’s made ahead, and feeds a crowd. It will the be the first dessert gone, just be prepared to give out the recipe, because trust me, everyone will ask!

You have all the flavors of a classic eclair in a no bake/icebox cake- style dessert. And like I said, you need to make this ahead to make sure the graham crackers soften, so it’s a really nice recipe to make when you plan on entertaining or have a busy schedule. It’s actually a recipe your kids can help make, which is a fun way to get them involved!

No Bake Eclair Cake Slice on a Spatula

Pudding, Graham Crackers, And Yes, Cool Whip Make This No Bake Eclair Cake So Nostalgic

When you read through the recipe for this cake you will see a lot of ingredients from your childhood: pudding, Cool Whip, graham crackers…

It’s a classic Icebox Cake that you most likely had a version if growing up. My Mother-in-Law makes an icebox cake with chocolate pudding and graham crackers topped with whipped cream that my husband and kids love. This is a spin on that but eclair-style!

All The Flavors Of An Eclair, None Of The Work

I won’t pretend this is fine dining…but I will tell you it’s delicious. It mimics all the flavors of an eclair, but without the fuss. The custard is replaced by a creamy combo of French Vanilla pudding and whipped topping. This actually creates almost a mousse-like texture that I happen to prefer over pastry cream. And instead of the choux pastry, I sub in graham crackers, which certainly aren’t the same, but when they soften as you chill the cake you get a similar effect!

How Long Does This Take To Make?

The prep time on this is minutes. You just mix the pudding together and fold in your whipped topping, then layer that in a 9×13 pan with graham crackers. It’s that simple!

The chocolate ganache is simply a mixture of chocolate chips and heavy cream and only takes minutes to make.

Do You Have To Use Cool Whip?

I know I will get this question, and the answer is no, you can absolutely use homemade whipped cream in place of the whipped topping. Just mix up 1 cup of heavy whipping cream until stiff peaks form and fold that into the pudding. 1 cup of cream creates about 2 cups of whipped cream.

How Long Does Eclair Cake Need To Chill Before Serving?

You could make this in the morning to serve it for dessert after dinner, but I always recommend letting it chill overnight so the graham crackers have plenty of time to soften. If the graham crackers are soft enough you won’t be able to cut this into nice slices.

Can You Freeze It?

Absolutely! Freezing this Eclair Cake is a great option if you want to prep way in advance. You can freeze this airtight for up to a month. Allow it to thaw out in the refrigerator, NOT at room temperature, before serving.

Eclair cake served for dessert

Looking For More No Bake Dessert Recipes? Try These:

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Eclair Cake served on a plate to eat

Eclair Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Shelly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes + chill time
  • Yield: 12 slices 1x
  • Category: Cake
  • Method: No Bake
  • Cuisine: Dessert


This easy no bake dessert is perfect for a crowd! Everyone will be asking for the recipe!


  • 2 (3.5- ounce) packages Instant French Vanilla Pudding
  • 3 cups milk
  • 1 (8- ounce) container frozen whipped topping, thawed (like Cool Whip)
  • 1 (16- ounce) package graham crackers
  • 1 cup heavy cream
  • 1 1/2 cups semi-sweet chocolate chips


  1. In a large bowl whisk together the pudding mix and milk until there are no lumps. Fold in the whipped topping until evenly mixed.
  2. Place graham crackers in a single layer in the bottom of a 9×13 dish, breaking some to ensure the bottom of the dish is covered. Spread half of the pudding mixture on top of the graham crackers. Repeat another layer of crackers on top of the pudding. Spread the remaining pudding mixture on top, and top that with a final layer of graham crackers. Set aside.
  3. Heat the heavy cream either in the microwave or on the stove top until steaming and almost boiling.
  4. Place the chocolate chips in a heat-safe bowl. Pour the heavy cream on top and stir together until silky and no lumps remain.
  5. Pour this ganache mixture on top of the final layer of graham crackers and smooth with a spatula or off-set spatula.
  6. Cover and refrigerate 8 hours or overnight.
  7. Serve chilled.


Store airtight in the refrigerator for up to 3 days.


  • Serving Size: 1 piece
  • Calories: 477
  • Sugar: 51.7 g
  • Sodium: 512.6 mg
  • Fat: 18.2 g
  • Carbohydrates: 75 g
  • Protein: 7.5 g
  • Cholesterol: 12.8 mg

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12 comments on “Eclair Cake”

  1. I’ve been baking for over 50 years. This is my 1st eclair cake. WOW so good. I made ganache with 1 cup of heavy cream and 8oz of Ghirardelli bittersweet chocolate very finely chopped. I let it sit until cool. It thickened up well and I spooned it on. It made a beautiful shell on the top.
    My husband wants this as his next birthday cake.
    Love it. Thank you

  2. The frosting amounts are incorrect. Way too much cream for the amount of chocolate chips. It came out very watery. Added more chocolate chips and it is still too thin. Put it in the fridge where I hope it will thicken. We’ll see.

  3. My grandma used to make eclair cake for me every year on my birthday. I was feeling nostalgic, so I looked up this recipe, and it was perfect ❤️ Exactly how I remember it! Really easy to make, tastes delicious!

  4. I have often made this recipe. It’s always been a favorite…..question: Have you made this using your recipe for Homemade Graham crackers?

    1. Next time just stick toothpicks in the top to prevent the plastic wrap from falling onto the top. I do this for frosted cakes, deviled eggs etc.

  5. Karen Ann Kelley

    I love all your recipe ideas!! I have even made some. They always turn out good. I like Crock-Pot ideas especially.
    I’m glad I found your website!!

  6. Shelly I make this in a very similar fashion but ……………..I crumble my graham crackers. Less waiting time !


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