What is the traditional éclair filling?

Pastry cream, often vanilla or chocolate. This version uses pudding and whipped topping for a lighter take.

How long is eclair cake good for?

4–5 days refrigerated in an airtight container. Best eaten within 48 hours.

Inspired by French éclairs, but the no-bake version is a North American classic.

9x13 inch is standard. For smaller servings, try 8x8 or individual jars.

No-Bake Eclair Cake is a creamy, layered dessert made with vanilla pudding, graham crackers, and chocolate frosting—no oven needed!

Scale

2 (3.4 oz) boxes instant vanilla pudding mix

3 cups cold milk

1 (8 oz) tub whipped topping

1 box graham crackers

1 container chocolate frosting (or homemade ganache)

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1. Whisk vanilla pudding and cold milk until smooth.

2. Fold in the whipped topping until fully combined.

3. Layer graham crackers on the bottom of a 9×13-inch pan.

4. Spread half the pudding mixture over the crackers.

5. Add another layer of graham crackers, then the rest of the pudding.

6. Top with one final cracker layer.

7. Warm chocolate frosting (15 seconds in microwave), then spread on top.

8. Refrigerate for at least 6 hours, preferably overnight.

For best results, chill overnight so the graham crackers soften into cake-like layers.

Try using cheesecake pudding, fresh bananas, or toffee bits for variation.