No-Bake Eclair Cake

Why You’ll Love This Recipe

I love that this recipe requires no oven time at all, making it ideal for hot days or when I don’t want to turn on the stove. The layers come together in minutes, and after a bit of chilling, I get a soft, custard-like texture that reminds me of real éclairs. It’s also perfect for feeding a crowd — everyone always asks for seconds when I serve this at gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham crackers

• Instant vanilla pudding mix

• Cold milk

• Whipped topping (like Cool Whip), thawed

• Semi-sweet chocolate chips

• Heavy cream

• Light corn syrup (optional, for shine)

directions

1. I start by whisking the pudding mix with cold milk until thick, then I fold in the whipped topping to make it extra creamy.

2. In a 9×13-inch dish, I lay down a single layer of graham crackers.

3. I spread half of the pudding mixture over the crackers, smoothing it out with a spatula.

4. I add another layer of graham crackers, then the rest of the pudding mixture, followed by a final layer of graham crackers on top.

5. For the ganache, I heat heavy cream until just boiling, then pour it over the chocolate chips and let it sit for a minute. I stir until smooth and glossy, then mix in a little corn syrup if I want extra shine.

6. I pour the ganache over the top layer of crackers and spread it evenly.

7. I cover the cake and refrigerate it for at least 6 hours, but I usually leave it overnight to let the crackers soften into a cake-like texture.

Servings and timing

This No-Bake Eclair Cake makes about 12 generous servings. It takes just 15–20 minutes to assemble and needs at least 6 hours in the fridge to set properly — though I find the texture is best if I chill it overnight.

Variations

When I want to change things up, I use chocolate pudding instead of vanilla for a double chocolate version. Sometimes I add a layer of sliced bananas or strawberries between the pudding layers for a fruity twist. I’ve also swapped out the graham crackers for chocolate graham crackers or digestive biscuits for a different flavor.

storage/reheating

I store the cake covered in the refrigerator for up to 4 days. Since it’s a chilled dessert, I always serve it cold straight from the fridge. I don’t recommend freezing it, as the pudding and whipped topping can change texture once thawed.

FAQs

Can I use homemade pudding instead of instant?

Yes, I can use homemade vanilla pudding, but I make sure it’s completely cooled before folding in the whipped topping.

Do I have to use Cool Whip, or can I make my own whipped cream?

I’ve made it both ways. Homemade whipped cream works just fine — I just whip it until stiff peaks form and use it in place of the store-bought version.

How do I keep the top layer of ganache from cracking when slicing?

I let the cake sit at room temperature for about 10–15 minutes before cutting. It softens the ganache enough to slice without breaking.

Can I make this cake gluten-free?

Absolutely. I use gluten-free graham crackers and double-check that my pudding mix is gluten-free as well.

What if I don’t have corn syrup for the ganache?

The ganache will still be rich and delicious without it. The corn syrup just adds a bit of shine, but it’s totally optional.

Conclusion

This No-Bake Eclair Cake is one of those desserts I keep in my back pocket for busy days, summer parties, or when I just want to whip up something quick and comforting. It’s creamy, chocolatey, and always a crowd-pleaser. Once it’s chilled, every bite melts in my mouth like a classic éclair — but without any of the effort.