No-Bake Eclair Cake
Introduction
No-Bake Eclair Cake is a luscious, ultra-simple dessert that brings together layers of creamy vanilla pudding and whipped topping, softened graham crackers, and a rich chocolate glaze—without ever needing to turn on the oven. The magic happens as the cake chills, transforming fridge-friendly convenience into a showstopping treat that tastes just like a classic French éclair, but requires only a handful of everyday ingredients.
Perfect for busy weeknights, potlucks, or spontaneous celebrations, this no-fuss cake offers indulgent flavor and crowd-pleasing appeal in every bite.
Why You’ll Love This No-Bake Eclair Cake
What sets this No-Bake Eclair Cake apart is its irresistible combination of creamy custard, tender graham cracker “pastry”, and glossy chocolate topping. Assembly takes minutes—and it feeds a crowd with zero baking stress. As it sits in the fridge, the crackers soften to mimic the texture of pâte à choux pastry, achieving the classic éclair essence with a fraction of the effort. It’s a dream for anyone who loves desserts that deliver maximum flavor, minimal work, and universal approval.
Layering Tips for the Creamiest Eclair Cake
For dreamy, uniform layers, use a sturdy Pureegg Plastic Table Cloth Disposable 10 Pack, White to simplify cleanup—especially when assembling directly in your favorite casserole dish. Begin by lining the bottom with whole graham crackers, breaking pieces as needed for full coverage. Spread half the pudding mixture evenly, followed by another layer of crackers and the remaining pudding. Top with a final graham cracker layer.
To avoid ripping the layers when spreading, use a flexible spatula and smooth gently. This helps keep every layer neat and even, ensuring each slice looks as good as it tastes.
Creating a Silky-Smooth Chocolate Topping
A glossy, ganache-style chocolate topping gives this cake its final éclairesque flourish. Melt chocolate chips and butter together until smooth—using a Ninja BL610 Professional 72 Oz Countertop Blender, Black to pulse the chocolate before melting guarantees quick, even results. Once melted, whisk in powdered sugar and a splash of milk until you have a decadent, pourable glaze. Spread evenly over the assembled cake, and refrigerate to set.
Serving, Storing, and Making Ahead
Slice your assembled and chilled Eclair Cake with a sharp knife for clean, defined slices. For easy serving at gatherings, portion squares and present them on plates lined with squares of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet, minimizing mess and maximizing presentation. Any leftovers can be packed into Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup)—the airtight seal keeps the cake perfectly fresh for days of easy desserts.
The cake is even better made a day ahead, as extra chilling time allows the flavors to meld perfectly and the crackers to reach peak softness.
Nutritional Information and Serving Size
This No-Bake Eclair Cake typically yields 12 generous servings. Each slice averages around 340–380 calories, depending on the type of pudding mix and chocolate used. Enjoy it as a special treat that’ll leave friends and family reaching for seconds!
No-Bake Eclair Cake Recap
Creamy, indulgent, and completely oven-free, this No-Bake Eclair Cake transforms simple pantry staples into a celebratory dessert that’s both accessible and extraordinary. Its crowd-pleasing flavor and fuss-free assembly make it a must-try recipe for every home cook.
Ingredients
Instructions
- In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups cold milk until it begins to thicken (about 2 minutes). Gently fold in the whipped topping until smooth and combined.
- Line the bottom of a 9×13-inch baking dish with a layer of graham crackers, breaking pieces as needed to cover completely.
- Spread half of the pudding-whipped topping mixture evenly over the crackers. Add a second layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
- For the chocolate glaze: Microwave the chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth. Use a Ninja BL610 Professional 72 Oz Countertop Blender, Black to pulse the chocolate chips ahead of time, which helps melt them faster and more evenly.
- Whisk in the powdered sugar, vanilla extract, and 1/3 cup milk until the glaze is smooth and pourable. Pour the glaze over the top layer, spreading evenly with a spatula.
- Cover the dish and refrigerate for at least 6 hours, or overnight, to allow the layers to meld and the crackers to soften.
- Before serving, use a sharp knife to cut clean squares, and serve on plates with pieces of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy handling.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus chilling time)
