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–+ servings
Decadent Eclair Cake with layers of cream and chocolate topping
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Eclair Cake

Creamy, nostalgic, and wildly easy — this Eclair Cake is the kind of dessert that disappears fast at parties and makes weeknight dessert feel like a celebration.
Prep Time20 minutes
Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Easy, No-Bake
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Small saucepan
  • Spatula
  • 8 x 8-inch Square Pan

Ingredients

Graham Crackers

  • 15-20 squares Graham crackers, broken in half Approximately 30 squares total for layering.

Pudding Mixture

  • 1 package Vanilla instant pudding mix 3.4 oz package, dry.
  • 1.5 cups 2% milk Cold.
  • 8 ounces Cool Whip Thawed.

Chocolate Topping

  • 0.5 cup Brown sugar Packed.
  • 0.25 cup Cocoa powder Unsweetened.
  • 0.25 cup Butter Unsalted, cut into pieces.
  • 0.25 cup Milk For chocolate topping.
  • 1 tablespoon Vanilla extract
  • 0.5 cup White chocolate chips For melting and drizzling.

Instructions

  • In a large mixing bowl, pour in the 1-1/2 cups cold 2% milk and add the 3.4 oz package of instant vanilla pudding mix. Using a hand mixer, beat on low for about 1 minute, then increase speed and beat 1–2 more minutes until slightly thickened.
  • Let the pudding rest for a minute to set up, then gently fold in the thawed 8 ounces of Cool Whip until fully incorporated and smooth. Stir in 1 tablespoon vanilla extract for added flavor.
  • In an 8 x 8-inch square pan, arrange approximately 10 graham cracker squares in a single layer to cover the bottom. It’s okay if you have to break a few pieces to fit.
  • Spread half of the pudding mixture evenly over the first graham cracker layer with a spatula, smoothing the top gently.
  • Add another layer of about 10 graham cracker squares over the pudding. Press lightly to even out the layers.
  • Spread the remaining pudding mixture over the new graham cracker layer until smooth.
  • Top with the last 10 graham cracker squares, covering the pudding completely.
  • Prepare the chocolate topping: in a small bowl, whisk together 1/2 cup brown sugar and 1/4 cup unsweetened cocoa powder until combined.
  • In a small saucepan over medium heat, add 1/4 cup butter and 1/4 cup milk. Heat until the butter melts and the mixture comes to a gentle boil. Let it boil, stirring occasionally, for 3–5 minutes to slightly thicken and cook out raw flavors.
  • Remove the pan from heat and quickly whisk in the cocoa and brown sugar mixture until the sauce is smooth and glossy. If needed, whisk in a splash more milk to reach pourable consistency.
  • Pour the warm chocolate topping evenly over the top layer of graham crackers, tilting the pan as needed to coat evenly.
  • Refrigerate the cake for 2–3 hours to allow the graham crackers to soften and the layers to set.
  • For the white chocolate drizzle, melt 1/2 cup white chocolate chips in the microwave in 20-second increments, stirring between intervals until smooth. Drizzle the melted white chocolate over the chilled cake in a decorative pattern.
  • Cut into squares with a sharp knife, serve chilled, and enjoy!

Notes

Store leftovers covered in the refrigerator for up to 3–4 days. You can freeze individual slices for up to 1 month.