I love this recipe because it’s as easy as it is delicious. It takes just minutes to assemble, and the refrigerator does all the work. The graham crackers soften into cake-like layers, the vanilla pudding filling is silky smooth, and the chocolate glaze ties it all together with a rich, glossy finish. I also love how versatile it is—whether I’m serving it for a family dinner, a potluck, or a summer party, it’s always a crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 packages graham crackers 2 (3.4 oz) boxes instant vanilla pudding mix 3 ½ cups cold milk 1 (8 oz) container whipped topping (Cool Whip or homemade stabilized whipped cream) 1 cup semi-sweet chocolate chips 2 tablespoons unsalted butter ¼ cup powdered sugar 1 teaspoon vanilla extract
Directions
I start by making the filling. In a large mixing bowl, I whisk the pudding mix with cold milk until it thickens, about 2 minutes. Then, I gently fold in the whipped topping until everything is smooth and creamy.
I line the bottom of a 9×13-inch baking dish with a single layer of graham crackers.
I spread half of the pudding mixture evenly over the crackers, making sure to reach all the corners.
I add another layer of graham crackers over the pudding, followed by the remaining pudding mixture. I finish with a final layer of graham crackers on top.
To make the chocolate glaze, I melt the chocolate chips and butter together in a small saucepan over low heat, stirring until smooth. Then, I whisk in the powdered sugar and vanilla extract until the glaze becomes glossy and pourable.
I pour the glaze over the top layer of graham crackers, spreading it evenly with a spatula.
I cover the dish and refrigerate it for at least 4 hours—or overnight if I can wait. This gives the graham crackers time to soften into tender, cake-like layers.
When it’s ready, I slice it into squares, serve it chilled, and enjoy every creamy bite.
Servings and Timing
This recipe makes 12 generous squares and takes about 4 hours and 20 minutes total—20 minutes of prep and at least 4 hours of chilling.
Variations
Sometimes I like to add sliced strawberries or bananas between the pudding layers for a fruity twist. When I’m feeling adventurous, I swap the vanilla pudding for chocolate or butterscotch pudding. A drizzle of salted caramel over the chocolate glaze adds an irresistible sweet-salty contrast, and a sprinkle of toasted pecans or almonds gives a lovely crunch.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. The texture actually gets better as it sits, with the layers becoming even more cohesive and soft. Since it’s a chilled dessert, I never reheat it—just keep it cold until serving. For longer storage, I freeze individual slices in airtight containers for up to a month and let them thaw in the fridge before serving.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Yes, I often do. I just make sure it’s stabilized so it holds up during chilling.
Do I have to chill it overnight?
Overnight chilling gives the best texture, but 4 hours will still work if I’m short on time.
Can I make this with chocolate pudding?
Absolutely. Chocolate pudding makes it extra rich and turns it into a double-chocolate version.
What if I don’t have graham crackers?
I use vanilla wafers, digestive biscuits, or shortbread cookies as substitutes.
How can I make it less sweet?
I use dark chocolate chips for the glaze and reduce the powdered sugar slightly.
Can I use sugar-free pudding mix?
Yes, sugar-free pudding mix and light whipped topping both work for a lighter version.
Why didn’t my pudding set properly?
The milk needs to be cold—warm or room temperature milk can prevent the pudding from thickening.
How do I get clean slices?
I dip my knife in warm water and wipe it clean between each cut for perfect squares.
Can I make it gluten-free?
Yes, I use gluten-free graham crackers and make sure the pudding mix is labeled gluten-free.
How long will it last in the fridge?
It stays fresh and creamy for up to 4 days when covered tightly with plastic wrap or a lid.
Conclusion
I love how this No-Bake Eclair Cake takes the flavors of a classic eclair and turns them into a simple, crowd-pleasing dessert. The layers of graham crackers, creamy pudding, and smooth chocolate glaze make it decadent without being heavy. It’s easy, no-fuss, and always a hit—perfect for when I want a dessert that feels special but doesn’t keep me tied to the oven.
This No-Bake Eclair Cake transforms simple ingredients like pudding, whipped topping, and graham crackers into a luscious, bakery-style dessert. With creamy vanilla layers and a rich chocolate glaze, it’s an easy, crowd-pleasing treat that requires no oven—just chill and enjoy.
