Eclair Cake delivers classic eclair flavor with less effort—graham crackers, vanilla cream, and chocolate ganache. No-bake, easy to store, and great for make-ahead.

Eclair Cake
My husband joked that I went to France just for the eclairs—and he wasn’t entirely wrong. But since flying to France (or spending hours in the kitchen) isn’t an option, I created this easy Eclair Cake to capture those flavors I love.
This no-bake dessert comes together in minutes yet tastes like a day’s effort. The vanilla pudding layer mimics an eclair’s pastry cream—rich but not overly sweet—lightened with whipped topping. A thick chocolate ganache tops it off, just like the classic treat.
With only eight ingredients and each layer prepped in under 10 minutes, this shortcut recipe is pure magic.
Quick Tip
Don’t worry if the ganache doesn’t look perfect; you can add on some mini chocolate chips or crushed graham crackers to cover up any imperfections.
Ingredients In Eclair Cake
- French vanilla instant pudding mix: Whisk well to avoid lumps for a smooth consistency.
- Whole milk: Use cold milk for the best thickening results.
- Frozen whipped topping: Set out before starting to thaw. Or make your own.
- Honey graham crackers: Let the cake chill overnight for the best soft, cake-like texture.
- Milk chocolate chips: Use semi-sweet for a deeper chocolate flavor.
- Heavy cream: Heat gently to avoid scorching and stir well between heating intervals.
- Unsalted butter: Stir in the ganache at the end for an extra glossy finish.
Tips For Success
- Whisk Pudding & Milk: Stir well until smooth so you don’t have any pudding chunks.
- Chill: Let sit at least 8 hours to soften the crackers and thicken the layers.
- Milk: Whole milk makes the filling richer, but 1% or 2% works too. Skip skim or milk alternatives.
- Chocolate Layer: If the ganache is too hot, it can mix into the pudding. Let it sit for 5-10 mins before spreading.
- Cutting Slices: A serrated knife (like a bread knife) makes cleaner slices. Wipe it clean between cuts.
Storage
Leftovers
Keep leftover Eclair Cake covered in the fridge for up to 4 days. The graham crackers will get softer over time, so it’s best to eat within 2 days.
Freezing isn’t ideal since the pudding can turn watery when thawed. To preserve the flavor and texture of your eclair cake, stick to refrigeration.
More Dessert Bars
- 7 Layer Bars with a graham cracker crust
- Carmelitas with chocolate in every bite
- S’mores Bars prepped in under 15 minutes
- Peanut Butter Rice Krispie Treats with peanut butter cups
- Oatmeal Bars filled with peanut butter
Eclair Cake
Equipment
- 9 x 13-inch baking pan
Ingredients
Eclair Cake
- 2 (3.4-ounce) boxes French vanilla instant pudding or regular vanilla flavor
- 3-1/2 cups whole milk 1% or 2% will also work
- 1 (8-ounce) package frozen whipped topping completely thawed (like Cool Whip)
- 1 (14.4-ounce) package honey graham crackers see note 1
Chocolate Topping
- 1-1/4 cups milk chocolate chips or semi-sweet chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Pour the milk into a large bowl. Add in both packages of pudding mix and whisk to combine. Briskly whisk until completely smooth and no lumps remain, about 2–3 minutes. A hand mixer can be used instead of a whisk, if desired. With a spatula, gently fold in the completely thawed whipped topping until well incorporated.
- Lightly spray a 9×13-inch pan with cooking spray. Add a layer of whole graham crackers on the bottom of the pan. (You will likely need to break some graham crackers in half to cover the entire bottom of the pan.) Add half the pudding mixture on top of the graham crackers. I like to add big spoonfuls all over the graham crackers, then use the back of a spoon or spatula to gently spread into an even layer. This takes some patience to keep graham crackers from sliding.
- Add another layer of graham crackers on top of the pudding. Add the rest of the pudding mixture and again, smooth into an even layer. Add the last layer of graham crackers on top, making sure to cover all the pudding. Place cake in the fridge while preparing the ganache.
- In a medium microwave safe bowl, combine the milk chocolate chips, heavy cream, and butter. Microwave for 30 seconds. Remove and stir for at least 20 seconds. Return to the microwave in bursts of 15 seconds, stirring after each burst for 15–20 seconds until completely melted and smooth. Let stand at room temperature for 5 minutes to slightly cool. Pour over the cake and gently spread over the graham cracker layer.
- Cover bars and chill 8 hours or overnight in the fridge. This allows the pudding to thicken and to soften the graham crackers into a cake-like consistency. Let cake stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars. Use a metal spatula to pull out bars. Serve and return any leftovers (covered tightly) to the fridge.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
if i may offer a tip – i don’t use nonstick spray, but i smear just a bit of the pudding mixture on the bottom of the pan (literally just a “smear”) to help hold the bottom layer of graham crackers in place when adding the next layer of pudding mixture.
Thanks for the tip! ๐
LOVE this in summer time. It’s cool on a hot day, plus easy to make
I couldn’t agree more! Thanks for your comment Bill!
Can stabilized whipped cream be used rather that Cool Whip or a pkg. of dry cool whip type?
I know, give me a a diet DP with my cake, please. Trying to cut out processed food. Thanks.
Haha! Yes it can be, check out the post for a “homemade” cool whip!
what a fun version of an eclair, which I would not have had a clue how to make, nice use of graham crackers so thank you