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eclair cake recipe

No Bake Éclair Cake

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4 People
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 2 boxes (3.4 ounces each) instant vanilla pudding mix
  • 3 cups cold milk
  • 1 tub (8 ounces) whipped topping (like Cool Whip), thawed
  • 1 box graham crackers
  • 1 can chocolate frosting  (or homemade glaze — see below)

Method
 

  1. In a large bowl, whisk together the pudding mix and milk until smooth and thickened. 
  2. Grab a 9×13-inch baking dish. Start with a layer of graham crackers on the bottom
  3. Spread half of the pudding mixture over the crackers, smoothing it with a spatula.
  4. Add another layer of graham crackers, then the remaining pudding mixture. 
  5. Finish with one more layer of graham crackers on top.
  6. Microwave the can of chocolate frosting for 20–30 seconds,
  7. spread it evenly over the top layer of graham crackers.
  8. Cover the dish with foil or plastic wrap and refrigerate for at least 6 hours

Notes

  • Always use instant pudding — not cook-and-serve — so it sets properly.
  • Chill overnight if possible; the texture improves the longer it sits.
  • For a lighter version, use sugar-free pudding and light whipped topping.
  • If your frosting feels too thick, microwave it briefly before spreading.
  • Don’t skip the resting time — it’s what makes the dessert work.