No-Bake Eclair Cake (With Chocolate Ganache Frosting!)
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This no bake eclair cake layers graham crackers, creamy pudding, and rich chocolate ganache for an easy make-ahead dessert that tastes like a classic bakery treat—without turning on the oven!
Why You’ll Love This No-Bake Eclair Cake
This is one of those desserts that looks like you tried way harder than you did. It’s cool, creamy, and ridiculously easy to throw together. If you can open a pudding box and layer crackers, you’re halfway to dessert glory.
Here’s why this cake is always a hit:
- No oven required – just layer and chill
- Make it ahead – even better after a night in the fridge
- Crowd favorite – there are never leftovers, and if there are, you won’t be sharing
- Simple ingredients – pantry and fridge staples come together fast
Ingredients You’ll Need
The full printable recipe is at the bottom, but here’s your quick grocery list:
- Graham crackers – for layering
- Instant French vanilla + cheesecake pudding – the creamy base
- Whole milk & vanilla extract – for mixing
- Frozen whipped topping – thawed, folded, and fluffy
- Semi-sweet chocolate chips, heavy cream, butter – for a silky ganache
- Optional shortcut: Canned chocolate frosting works in a pinch
How to Make No-Bake Eclair Cake
You’ll be surprised at how something this simple can taste so darn good.
- Whisk the pudding – Mix both pudding flavors with cold milk and vanilla, then fold in the whipped topping.
- Make the ganache – Pour hot cream and butter over chocolate chips, stir until smooth.
- Layer it – Graham crackers, half the pudding, more crackers, the rest of the pudding, a final cracker layer.
- Top it – Pour ganache over the top.
- Chill – Cover and refrigerate for at least 4 hours, or overnight.
Tips for Success
- Longer chill = better texture – the crackers soften and turn cake-like
- Use instant pudding – no stovetop business here
- Canned frosting hack – warm it in the microwave 20–30 seconds for easy spreading
- Freeze before slicing – pop it in the freezer 30–60 minutes for clean cuts
- Make ahead – holds up great for 3–4 days, but best within 12 hours if you like some cracker crunch
Variations to Try
- Halve the recipe for an 8×8-inch pan
- Swap in different pudding flavors like chocolate or banana
- Top with chopped nuts or mini chocolate chips for a little texture
FAQs
Not quite, but they’re definitely dessert cousins. Both have layers of creamy custard and chocolate, but Boston cream pie is actually a cake (despite the name), while eclair cake uses graham crackers and pudding for a no-bake shortcut that mimics the flavor of a chocolate eclair—minus all the pastry work.
Yep! It’s a modern take on a classic icebox cake. Layers of graham crackers and creamy filling chill in the fridge until everything softens into a sliceable, cake-like dessert. No oven, no problem.
Back in the day—before fridges were a thing—people used an icebox (literally a box cooled with a block of ice) to keep food cold. Desserts like this one were layered and chilled in the icebox until soft and cake-like, so the name just stuck. Thankfully, your fridge works just fine today.
Icebox cakes took off in the 1920s and 30s as a quick and fancy dessert during the rise of pre-packaged ingredients like pudding mix and cookies. They were a hit with home cooks looking for impressive sweets without a lot of fuss—and honestly, not much has changed!
More Easy No-Bake Desserts
- No-Bake Oreo Cheesecake – Loaded with crushed Oreos from crust to topping, this creamy no-bake pie is always a hit. One bite and they’re hooked.
- Lemonade Pie – Creamy, and bursting with lemony goodness, this cool whip lemonade pie is the easiest way to taste summer in every bite—serve it chilled or frozen!
- Peanut Butter Icebox Cake – Creamy peanut butter layers, fresh bananas, and peanut butter sandwich cookies come together in this easy no-bake treat. Bye, banana pudding—this one’s stealing the spotlight.
Grab the full printable recipe below with all the measurements, steps, and storage tips.
No-Bake Eclair Cake
This no-bake eclair cake layers graham crackers, pudding, and chocolate ganache for an easy, make-ahead dessert that tastes like a classic bakery treat.
Ingredients
- 1 (14.4-ounce) box graham crackers
- 1 (3.4 oz) package instant French vanilla pudding mix
- 1 (3.4 oz) package instant cheese cake pudding mix
- 3 cups whole milk, cold
- 1 teaspoon vanilla extract
- 1 (8 ounce) package frozen whipped topping, thawed
- 12 ounces semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 6 tablespoons butter
- (*or see notes for canned frosting)
Instructions
- To Make the Eclair Filling
- In a large bowl, whisk together the pudding mix and cold milk and vanilla until smooth. Set aside for about 5 mins to set
- Using a rubber spatula, gently fold in the whipped topping. Set aside in the fridge to chill while you make the ganache.
To Make the Chocolate Ganache
- Place the chocolate chips in a medium bowl and set aside.
- In a small saucepan, heat cream and butter just until it begins to bubble around the edges. Pour the hot cream over the chocolate chips, stir until smooth and set aside to cool slightly while you assemble the cake layers.
Assemble the Cake
- Arrange a single layer of graham crackers in the bottom of a 9x13-inch pan, breaking some as needed to fit.
- Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
- Pour the warm ganache on top of the cake and spread evenly. Once it cools cover with a lid, foil, or plastic wrap. Refrigerate dessert for at least 4 hours to overnight.
Notes
For easy slicing: Place the dessert in the freezer for 30 to 60 minutes before serving to firm it up. When ready to serve, run a large knife under hot water and dry it off between cuts for clean, neat slices.
Make ahead: This dessert can be prepared 3 to 4 days in advance. The graham crackers will continue to soften over time. If you prefer a bit of crunch, it’s best enjoyed within 12 hours.
Storage: Keep leftover eclair lasagna stored in an airtight container in the fridge for up to 5 days.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 237mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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