No-Bake Eclair Cake

Here’s an easy, classic No-Bake Éclair Cake—creamy, chocolatey, and perfect when you don’t want to turn on the oven.

No-Bake Éclair Cake (Serves 8–10)

Ingredients

• 2 (3.4 oz / 96 g) boxes instant vanilla pudding mix

• 3 cups cold milk

• 1 (8 oz / 225 g) tub whipped topping (like Cool Whip), thawed

• 1 box graham crackers

• 1 (16 oz / 450 g) can chocolate frosting

Instructions

1. Make the Filling

   • In a large bowl, whisk pudding mix and cold milk for about 2 minutes until thick.

   • Gently fold in whipped topping until smooth.

2. Layer

   • In a 9×13-inch dish, arrange a single layer of graham crackers (break as needed).

   • Spread half of the pudding mixture evenly over the crackers.

   • Add another layer of graham crackers.

   • Spread remaining pudding mixture on top.

   • Finish with a final layer of graham crackers.

3. Frost

   • Warm the chocolate frosting slightly (microwave 15–20 seconds) so it spreads easily.

   • Spread evenly over the top graham cracker layer.

4. Chill

   • Cover and refrigerate at least 4 hours, preferably overnight, until softened and set.

Tips & Variations

• Homemade chocolate glaze: Melt 1 cup chocolate chips with ½ cup heavy cream for a richer topping.

• Flavor swap: Use chocolate or French vanilla pudding.

• Lighter version: Use sugar-free pudding and light whipped topping.

• Texture tip: Overnight chilling gives the best “éclair-like” softness.

If you’d like, I can also give you a from-scratch pudding version or a smaller batch recipe