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Long overhead shot of no bake eclair cake on a blue and white plate
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5 from 2 votes

Eclair Cake

This no-bake chocolate Eclair Cake with layers of graham crackers, vanilla pudding, Cool Whip and chocolate frosting is an easy dessert for any occasion!
Course Dessert
Cuisine American
Keyword chocolate eclair cake, eclair cake, no bake eclair cake
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 8 hours
Total Time 8 hours 15 minutes
Servings 16 slices
Calories 250.3kcal
Author Blair


  • 2 small boxes (3.4 ounces each) vanilla instant pudding mix (plus milk called for on package)
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
  • 26 whole graham crackers
  • 1 (16 ounce) can prepared chocolate frosting


  • In a large bowl, prepare both boxes of pudding according to package instructions. Gently fold in whipped topping. Set aside.
  • Place a single layer of graham crackers in the bottom of a 9 x 13-inch dish, breaking as necessary to cover the bottom (I used about 8 ½ graham cracker sheets per layer, but you may need more or less). Spread half of the pudding mixture on top of the graham crackers. Top with another layer of graham crackers and the rest of the pudding mixture. Finish with a third layer of graham crackers on top.
  • Remove the lid and foil from the frosting. Microwave for about 15-20 seconds, or just until soft. Spread frosting over top of the cake.
  • Cover and refrigerate at least 8 hours, or preferably overnight, to allow the cake time to set. Slice into squares and serve!


  • You may need to break the graham crackers to get them to cover the bottom of your dish. That's fine! And don't worry -- a few small gaps are okay (it doesn't need to be perfect).
  • I used Jell-O Vanilla Instant pudding, but you can use French Vanilla flavor or even the Cheesecake flavor.
  • This eclair cake has just 250 calories per slice. However, for an even lighter, lower-calorie cake, use two small boxes of Sugar-Free Instant Vanilla Pudding mix, prepared according to package instructions; use sugar-free or lite Cool Whip; and use reduced-fat graham crackers.
  • For an eclair cake without graham crackers, try using saltines or Nilla wafer cookies instead!
  • The can of chocolate frosting is a really easy shortcut; however, if you prefer an eclair cake with chocolate ganache, you can see Martha Stewart's recipe here.
  • Variations include adding banana slices to the layers, using chocolate pudding to make a double chocolate eclair cake, or adding peanut butter like this version on the Kraft website!
  • How long does eclair cake last in the refrigerator? This cake will keep in the refrigerator for up to 5 days!
  • Can you freeze eclair cake? Yes! To make the cake far in advance, wrap it tightly with foil and keep in the freezer for up to 2 months. Thaw in the refrigerator overnight.


Serving: 1slice | Calories: 250.3kcal | Carbohydrates: 39.9g | Protein: 3.6g | Fat: 9.8g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 180mg | Sodium: 143.9mg | Potassium: 119.6mg | Fiber: 0.4g | Sugar: 31.2g