Eclair Cake
Eclair Cake is an easy no bake dessert that has layers of graham crackers, vanilla pudding, whipped topping and topped with chocolate frosting!
A Simple, Summertime, Layered Dessert
This Easy No-Bake Eclair Cake is not only simple to make but it is absolutely scrumptious. Absolutely no stovetop or oven is needed! The hardest part? Waiting to eat it! This is a great dessert for a crowd. The idea with this delicious cake is, the graham crackers soften up when it sits overnight so they are no longer crunchy at all. So you get the flavors of an eclair, basically, but in a much easier to make way!
I have made this several times and always get rave reviews! Thank you for something simple and impressive for those of us that don’t bake.
– Klaire
Frequently Asked Questions:
It’s really easy to switch up the flavors. You could use chocolate graham crackers and vanilla pudding. You could substitute the vanilla pudding with French vanilla, chocolate or cheesecake pudding. I’ve made it with banana pudding and added some sliced bananas to the filling. You can top with Cool Whip instead of a chocolate frosting. You can substitute the graham crackers with Nilla Wafers, chocolate graham crackers or cinnamon graham crackers.
So many flavor combinations you can experiment with!
This dessert does not take long to prepare but it definitely needs time to set up. Make this the night before you actually need to serve it. It helps the graham crackers to soften and gives time for everything to set up. It is a great dessert to make the night before you plan to enjoy it.
If you don’t want to use the store-bought stuff, you can make this homemade frosting. It will be more like a glaze and not too thick.
Ingredients:
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
¼ cup milk
½ cup salted butter
1 teaspoon vanilla extract
Directions:
In a medium saucepan, whisk together the granulated sugar, cocoa powder, and milk. Over medium-high heat, bring the mixture up to a boil and remove it from the heat. Stir in your butter and vanilla extract. Keep stirring until all of the butter is melted.
Pour the chocolate glaze over the éclair cake and spread it into an even layer. Place in refrigerator for at least 4 hours (overnight is best) to allow the graham crackers to soften and the glaze to harden.
No. Freezing eclair cake is not recommended. It does not defrost well and the texture becomes unappetizing in my opinion but if that doesn’t matter to you, then go for it!
This dessert can be covered and stored in the refrigerator for 2-3 days.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- instant vanilla pudding– you MUST use instant pudding mix, don’t mix it up and grab a box of the Cook N Serve mix. That stuff won’t set up properly because it needs heat to set up.
- whipped topping (Cool Whip)– also know that you can use a smaller 8 ounce tub of Cool Whip if you want, it will just be a bit thinner. As for homemade whipped cream, I suppose you could do that but homemade whipped cream doesn’t stay as stabilized as the whipped topping. Also, it takes the easiness out of this whole thing, but, I guess it could be done, just know that I haven’t personally tried it.
- milk– I haven’t tried this with nondairy milk. However, I do know that soy milk does NOT work with instant pudding- it won’t set right.
- graham crackers– I suppose you could use graham cracker crumbs, but you won’t get the nice looking layers like you do with regular graham crackers. These do get very soft after it sits if that is a concern for you. They’re meant to soften up to make this like an eclair – hence the name of the recipe.
- chocolate frosting– I shared an alternative in the FAQ (Frequently Asked Question) section.
How to Make Eclair Cake
In a medium bowl, mix together the pudding mix, milk and Cool Whip.
In a 9×13-inch baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish. Spread half of the pudding mixture on top of the crackers.
Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers.
Top with a final layer of graham crackers. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set. When pudding has set up, put the tub of chocolate frosting in the microwave for about 15 seconds to soften slightly (remove lid and aluminum foil top before microwaving.) Take out and stir frosting. It should be easily spreadable now. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
Place plastic wrap over top of dish and put back in fridge. Wait at least 4 hours before digging in (overnight is best). This dessert gets better over time. The graham crackers need time to soften up. When ready to serve, slice in squares and enjoy cold!
CRAVING MORE DESSERTS?
Eclair Cake
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding mix (must be INSTANT, not cook & serve)
- 2 ½ cups milk
- 16 ounce tub whipped topping, thawed (larger tub, Cool Whip)
- 14.4 ounce box graham crackers
- 16 ounce container chocolate frosting (see notes below for homemade frosting)
Instructions
- In a medium bowl, mix together 2 (3.4 ounce) packages instant vanilla pudding mix, 2 1/2 cups milk. Then gently stir in 16 ounce tub whipped topping, thawed.
- In a 9×13-inch baking dish, arrange a single layer of the 14.4 ounce box graham crackers on the bottom. You may have to break them up a bit to fill in all the spaces.
- Spread half of the pudding mixture on top of the crackers.
- Layer another layer of graham crackers over the pudding mixture.
- Then layer the other half of the pudding mixture on top of crackers.
- Top with a final layer of graham crackers.
- Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
- When ready, put the 16 ounce container chocolate frosting (with the lid and aluminum foil removed) in the microwave for about 10 seconds to soften – DO NOT MELT. You don't want it melted, just easily spreadable.
- Take out and stir frosting. It should be easily spreadable now. If it did melt, allow it to cool a little bit until it is pourable but not totally melted and too liquidy. If it is not soft enough, put it back in for a couple more seconds at a time, stirring after each time until it stirs easily.
- Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over top of dish and put back in fridge and let it chill for at least 4 hours (overnight is best).
- When ready, slice and serve!
Video
Notes
- UPDATE: Since first sharing this recipe in 2011, it appears different brands put different amounts of graham crackers in each sleeve. Some brands are also making smaller sleeves so you don’t have to open a whole full sleeve. And some brands are also getting cheap and putting less graham crackers in a box. So, it is possible you may need to use the entire box you purchased.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2011
Updated photos and republished: April 2026
I use Israeli Kedem crackers (from Kroger) and dip them for a moment in a cup of cold coffee before layering them in the dish. Almost tiramisu!
I have family members who don’t like graham crackers, so I use vanilla wafers instead. Everyone loves it! It is always the first dessert gone on the dessert table at get-togethers. What a great and easy recipe! Thanks for sharing it.
This is YUMMY! If you want a dessert that is not overly sweet this is for you! So good.
I live alone so the full recipe is way too much for me. Could I cut it in half and put it in a 8×8 or 9×9 pan?
Absolutely!
I have made this several times and always get rave reviews! Thank you for something simple and impressive for those of us that don’t bake.
I’ve been making this for years and our family loves it. We have one grandson that always asks me to make this for his birthday. I do and it is always a big hit. I do use French vanilla pudding mix.
This looks yummy and easy. Could you use graham crumbs instead of crackers?
I suppose you could but you won’t get the nice looking layers like you do with regular graham crackers. These do get very soft after it sits if that is a concern for you 🙂
very yummy..I drizzled marshmallow ice cream topping on top of the chocolate frosting.
So, so good! My Mom used to make this and I never got the recipe. It was a huge hit at our BBQ!! Thank you!
ALWAYS a huge hit! I do not bake, so this makes me look like a dessert pro. Thank you!
I don’t understand how it tastes SO good. I just wanted a simple recipe to get rid of some graham crackers and found this one. Not gonna lie, I had low expectations, it was so simple and I didn’t think frosting and pudding had any business being together. Yet, of all the fancy things I’ve made over the years, my family agrees that this is one of the best desserts I’ve ever made. The only thing I did different is I whisked the milk and pudding until it thickened and then I folded in the cool whip. Thank you so much for sharing this, it’s quick, easy, and inexpensive to make. Everything I love in a recipe.
I MAKE THIS RECIPE A LOT. ONE COMMENT. THE GRAHAM CRACKERS ARE REAL SOGGY. IS THAT NORMAL?
Yep! They’re meant to soften up to make this like an eclair – hence the name. So glad you like it though!
Family favorite
I made this for Father’s Day. It turned out absolutely delicious. It was a hit with the entire house.
Love hearing that – thank you Starla!!
I have made this recipe probably a dozen times now! Never fail go to! Thank you!
Thanks so very much Whitney! I really appreciate you taking the time to come back and comment!
My 11 year old granddaughter made this for me at my last visit. It was soooo good. One thing I did notice while watching, she put the icing on before covering and placing in the frig. Maybe or maybe not It might be easier to spread when the gram crackers are firm. Of course she couldn’t wait until the next day so we enjoy the dessert a few hours later.
She did great! You can definitely put the icing on before going into the fridge – but like you said, whatever is easiest for you. It sounds like she did fantastic! Thanks so much for coming back to comment Cindy.
This is just like the restaurant Portillo’s so yummy and quick and easy. I also remember my grandma making it
So good and very easy!
I have been making your recipe for years and always meant to comment. I have used banana pudding and layered sliced (soft) bananas for a change
Wondering if this can be turned into a S’mores cake? Has anyone tried adding marshmallow fluff instead of the pudding?
Is real whipped cream a substitute for cool whip?
I have never used real whipped cream for this because it does not hold up as well as whip topping does. It’s just not stable enough in my opinion. But if you try it, please let me know!
I’d love to make this in my 12x 18 cake sheet pan. Think doubling the recipe would work?
It should I think. I haven’t personally tried it but it seems like it would work
For some reason that I don’t understand, my husband dislikes graham crackers, so I substitute vanilla wafers. It is delicious! I had not made this in years, but went to Walmart today to get ingredients; no Jello pudding to be had – only Walmart’s brand. I hope it tastes good and sets up as well.
You’ll have to come back and let me know how it turned out for you!
In a hurry I forgot to put the cool whip in with the pudding! Can I put it on top when ready to serve?
Always rushing
Easy to make and was really good. Everyone loved it!
This is wonderful if you use banana flavored pudding as well. You can add banana extract to vanilla. Kinda like bananas dipped in chocolate. Winner
Super good, and an easy recipe. Only thing, it takes more like 4 sleeves of graham crackers (I bought the Honey Maid family size box). Its a good dessert, easy and fast.
Since I’ve made it TWICE now – AND had to make a trip to the store the second time from a faulty memory – I wanted to set the record straight so as to save anyone else grief! IT TAKES EXACTLY THREE PACKS OF GRAHAM CRACKERS – MINUS ONE OR TWO BROKEN OFF PIECES, WHICH IS A FULL BOX IN MY AREA! I surely won’t forget next time and there will be MANY more next times! This is SO easy and SO GOOD!!!
Gotta love shrinkflation! It used to only take 2 sleeves because you got more in one sleeve. The person above said it took them 4. It could also be the brand used – store brands and name brands might all put slightly different amounts in each sleeve these days. Thanks for mentioning that and I’m SO happy you love this recipe!!
My Family loves it , i also slice banana and put it in the middle Delicious !!
I have made this recipe numerous times! Everyone loves it!
Can you freeze
No, it changes the texture of the ingredients.
It was very easy made the night before . It was a delightful dessert , I would make it again.
Have been making this delight for over 26 years for special occasions, and sometimes just for yums. I like to use the cinnamon accented grahams, as it breaks up the chocolate flavor a bit. Some in my family cannot tolerate the richness of the straight frosting topping to the little bit of cinnamon helps. Also, I melt the chocolate frosting and drizzle it on each layer. I usually make it three layers deep.
I’d like to add that only three to four times, in all the seasons and occasions I have made this dessert, has it set up the full three days in the fridge to “cure”. When I am home alone to let it do so…yummy stuff!
I have made this dessert many times over the years and everyone just loves it ! The only thing different I did was I used the French vanilla pudding and have used it ever since . So give it a try I know you will love it ! Enjoy and Happy Cooking !
This is delicious! So easy to make.it will be a regular around here. Our beach crowd is going to love this recipe!
I made this for my nephews today and they loved it. I made it early afternoon and served it around 8pm so the crackers had softened. The only thing is that it’s a bit too sweet for me. I think the next time I make it I’ll made a dark chocolate ganache and look for a pudding that’s not as sweet. Also, I bet it tastes great with fresh strawberries on the side.
is it OK to use cooked pudding if you don’t have instant pudding
I made this EASY cake EVERYONE LOVED IT ! Really delicious and what a pleasure that is is so quick and easy