This irresistible No Bake Eclair Cake is an easy icebox or layered dessert version of a custard eclair. It’s made with layers of graham cracker sheets, creamy vanilla instant pudding, plenty of whipped topping, and a layer of smooth chocolate ganache topping.
I love easy no bake desserts that I can whip up in no time. No bake cakes and pies are perfect for potlucks, picnics, and parties! This eclair cake is a fun twist on a beloved classic dessert made easy and simple so that anyone can make it. I mean, you don’t have to be an experienced cook to make this delicious cake.
Icebox cakes are so simple and use just a handful of easy-to-find ingredients. They can be served either chilled or frozen, and I serve them all year round but I especially love them in the summer.
I have so many wonderful and easy No-bake desserts shared on my blog. Check out my other icebox cakes; you will love this delicious Lemon Icebox Cake that I decorate with fresh raspberries. Another personal favorite is this creamy Banana Icebox Cake, and the kids love my Oreo Icebox Cake!
Why You’ll Love This Recipe
- No Bake – This dessert requires no baking at all! This means that you don’t have to heat up your kitchen to make it, which makes it perfect, especially for summer.
- Few Ingredients – This cake only needs 7 simple ingredients, and you probably already have them in your kitchen.
- A Twist on a Classic – If you love custard eclairs, you are going to love this cake. It doesn’t exactly taste like an eclair, but it’s an excellent take on the classic dessert that gives you a similar effect in terms of texture and flavor.
Ingredients Needed
Here’s what you need to make this no-bake eclair cake:
Complete list of ingredients and amounts can be found in the recipe card below.
- Graham Crackers – You need a box of plain graham crackers, and you don’t need to crush them up before using them.
- Vanilla Pudding Mix, Whipped Topping, and Milk – 2 boxes of instant vanilla pudding mix, whole milk, and whipped topping will be mixed together for the filling. Make sure that you’re using instant pudding, and not the “cook and serve” pudding that won’t work here.
- Chocolate Chips, Heavy Cream, and Corn Syrup – You will need these 3 ingredients to make an easy chocolate ganache.
How To Make an Eclair Cake
- Make the Pudding Layer: In a large bowl, combine the pudding mix with milk. Stir and allow to thicken for 5 minutes. Fold in the whipped topping.
- Graham Crackers: In a 9×13 inch pan, arrange a layer of graham crackers (you might need to break a few to fit in the pan and cover).
- Layer: Spread half of the creamy mixture over the graham crackers in an even layer, then arrange a second layer of graham crackers. Spread the remaining creamy mixture, followed by a third layer of graham crackers.
- To make the chocolate ganache, In a saucepan, heat the heavy cream until steaming – do not let it boil. Remove from the heat, and pour in the chocolate chips. Let sit for two minutes, then stir until the mixture is completely smooth. Stir in the corn syrup and allow to cool to room temperature (at least 30 minutes). Pour the cooled ganache over the cake, you can use an offset spatula to gently guide the chocolate to cover the cake.
- Cover the cake, and chill in the fridge for at least 8 hours and preferably overnight before slicing and serving.
Tip!
To make chocolate ganache, you can use milk, semi-sweet, or dark chocolate, or a combination. You can also make it with butterscotch chips, or white chocolate so choose your favorite.
Recipe Tips
- For easy slicing: Partially freeze the dessert by placing it in the freezer for 30-60 minutes before serving. When you’re ready to slice and serve, run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
Storing Tips
Store any leftovers in an airtight container in the fridge for up to 5 days.
More No Bake Desserts to Try
Recipe FAQs
Can I use whipped cream instead of whipped topping?
Whipped cream can be used in place of whipped topping if you prefer. Whipped topping is more stable than fresh whipped cream, so I prefer it in no-bake recipes like this one.
Can I make an eclair cake with cook and serve pudding?
This recipe works best with instant pudding mix since it thickens without any heat needed. Cook and serve won’t work the same way, so make sure that you get instant pudding instead.
Can I omit the corn syrup in the chocolate ganache?
Corn syrup is added to the chocolate ganache to make it smooth and shiny, if you don’t have corn syrup, you can make the ganache without it.
Eclair cake is exactly the smooth and creamy dessert you’ve been looking for! Save this recipe to make it later, or make it right away, and don’t forget to share it with your friends and family.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
No Bake Eclair Cake
Equipment
Ingredients
- 2 3.5-ounce instant vanilla pudding mix not cook and serve
- 3 cups whole milk
- 1 8-ounce tub whipped topping
- 1 16-ounce package graham crackers
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
- 2 tablespoons light corn syrup
Instructions
- In a large bowl, combine pudding mix with milk. Stir and allow to thicken for 5 minutes.
- Fold in the whipped topping.
- In a 9×13 inch pan, arrange a layer of graham crackers (you might need to break a few to fit in the pan and cover).
- Spread half of the creamy mixture over the graham crackers in an even layer, then arrange a second layer of graham crackers. Spread the remaining creamy mixture, followed by a third layer of graham crackers.
- To make the chocolate ganache layer, In a saucepan, heat the heavy cream until steaming – do not let it boil. Remove from the heat, and pour in the chocolate chips. Let sit for two minutes, then stir until the mixture is completely smooth. Stir in the corn syrup and allow to cool to room temperature (at least 30 minutes).
- Pour the cooled ganache over the cake, you can use an offset spatula to gently guide the chocolate to cover the cake.
- Cover the cake, and chill in the fridge for at least 8 hours and preferably overnight before slicing and serving.
Notes:
- For easy slicing: Partially freeze the dessert by placing it in the freezer for 30-60 minutes before serving. When you’re ready to slice and serve, run a large knife under hot water, then dry it off before each cut.
- Make ahead: You can make this recipe up to 3 or 4 days ahead of time. The graham crackers will get softer the longer you store it though. If you’d like them to still have some crunch, eat this icebox cake within 12 hours.
- Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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