This dessert is the reason I keep graham crackers in the pantry.
You get soft, cake-like layers without turning on the oven. The filling is creamy and light, like a shortcut pastry cream. Then the top goes full chocolate, the kind that slices clean after chilling and makes every bite feel a little fancy.
It’s the perfect make-ahead dessert for busy days, warm weather, holidays, potlucks, and those nights when you want something sweet but you’re not in the mood to bake. It’s also the kind of dessert that tastes even better the next day.
That’s not a small thing.
Because when a dessert gets better as it sits, it takes the pressure off. You make it early, tuck it in the fridge, and it’s ready when you are.
Frequently asked questions:
Can I make this with homemade whipped cream
Yes.
Homemade whipped cream makes the filling taste less sweet and more creamy. To keep it stable, I recommend whipping heavy cream to stiff peaks and folding it into the pudding mixture right before layering.
If you want extra stability, add the cream cheese or use a tablespoon of powdered sugar in the whipped cream.
Why is my filling runny
Usually one of these things happened:
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the milk wasn’t cold
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the pudding wasn’t whisked long enough
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the dessert didn’t chill long enough
Instant pudding thickens quickly, but it still needs time to fully set once layered.
Can I use French vanilla pudding
Absolutely.
French vanilla adds a slightly richer flavor. It’s a great swap and still tastes classic.
Do I have to use cream cheese
No.
It’s optional. It adds a little tang and helps the filling hold up. If you prefer the most classic light filling, skip it and keep the recipe simple.
Can I make it a day ahead
Yes, and it’s ideal that way.
This is one of those desserts that’s meant to be made ahead. Overnight chill time gives you the best texture and the cleanest slices.
Ingredients:
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Graham crackers
These become the “pastry” layers.
After a long chill in the fridge, graham crackers soften into a cake-like texture that’s surprisingly close to an eclair-style dessert. You don’t taste crunchy cracker. You taste sweet, tender layers that hold the filling in place.
You can use:
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regular honey graham crackers
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cinnamon graham crackers (extra cozy flavor)
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chocolate graham crackers (more chocolate, all the way through)
If you’re feeding someone gluten free, use gluten-free graham-style crackers. The recipe still works. Just make sure the crackers are sturdy enough to layer.
Instant vanilla pudding mix
This is the base of the filling and the reason the recipe is truly no bake.
Instant pudding thickens without cooking. It also sets the filling so it slices clean instead of sliding all over the plate.
Vanilla is classic, but you can swap flavors. I list ideas in the variations section.
Milk
Cold milk mixes with the pudding to create the creamy base.
Whole milk gives the richest filling, but 2% works fine. If you use a lower-fat milk, the filling will be a little softer.
One little detail that matters: make sure the milk is cold. Cold milk helps the pudding set quickly and evenly.
Whipped topping
This is what makes the filling light and fluffy.
You can use a thawed frozen whipped topping for the easiest version. Or you can make homemade whipped cream if you want a slightly richer, less sweet filling. I’ll give you both options below so you can pick what fits your day.
Cream cheese
This is optional, but I really like it.
A small amount of softened cream cheese adds structure and a gentle tang that balances the sweetness. It also helps the filling hold up longer in the fridge, which is perfect for make-ahead desserts.
If you want the most classic, super light filling, you can skip it. If you want a filling that tastes a little more bakery-style, use it.
Vanilla extract and salt
Vanilla boosts the pudding flavor. A tiny pinch of salt keeps the filling from tasting flat.
It’s a small move that makes the whole dessert taste more “made” and less “mixed.”
Chocolate frosting
The top layer is where this dessert gets its signature look.
The easiest option is a tub of chocolate frosting, warmed just enough to spread smoothly. It sets up nicely after chilling and gives you that classic eclair cake finish.
If you prefer a more homemade taste, you can do a quick ganache instead. I cover both options in the chocolate topping section.
Best pan to use
A 9 x 13-inch baking dish is the classic choice, and it’s the easiest for clean layers.
A glass dish works great because you can see the layers. A metal pan works too, just be gentle when spreading the filling so you don’t scrape the bottom.
Want thicker slices. Use a 9-inch square dish, but expect fewer servings and a slightly longer chill time.
Want a prettier presentation. Use a trifle dish or a deep serving dish and build the layers the same way. It won’t slice into neat rectangles, but it looks beautiful scooped.
How the layers work
This dessert has a simple rhythm:
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Graham crackers create structure.
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The pudding mixture soaks into the crackers over time.
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The crackers soften into a cake-like layer.
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The chocolate topping seals the top and finishes it off.
Chill time does the real work here.
If you try to serve it too early, the crackers will still be crisp and the layers won’t feel unified. Give it time and you’ll get that classic soft, creamy texture that makes this dessert such a favorite.
Instructions
I’ve included step-by-step instructions below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
1) Prep the pan
Lightly grease a 9 x 13-inch dish, or just leave it ungreased if you’re serving straight from the dish and don’t plan to lift anything out.
If you want extra clean slices, you can line the dish with parchment paper, leaving an overhang on the long sides. It’s optional, but it makes lifting and slicing easier.
2) Make the filling
In a large bowl, whisk the instant pudding mix with cold milk for about 2 minutes, until thickened.
If using cream cheese:
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Beat the softened cream cheese in a separate bowl until smooth.
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Add the pudding mixture and beat again until creamy.
Fold in the whipped topping with a spatula, along with vanilla and a pinch of salt.
Go gently. You want it fluffy, not deflated.
3) Build the first layer
Place a single layer of graham crackers in the bottom of the dish.
Break crackers as needed to fill gaps. You want full coverage so the filling sits evenly.
4) Add filling
Spread half of the filling over the crackers.
Use an offset spatula if you have one. If not, the back of a spoon works fine. Just take your time and spread it gently so you don’t lift the crackers.
5) Repeat layers
Add a second layer of graham crackers.
Then spread the rest of the filling on top.
Add a third layer of graham crackers on top of the filling.
This top cracker layer matters. It gives the frosting something to grab onto, and it makes the dessert feel balanced when you slice it.
6) Add the chocolate topping
If using store-bought frosting: microwave it in a microwave-safe bowl for 10–20 seconds, just until it loosens and becomes spreadable.
Spread the frosting evenly over the top layer of graham crackers.
Try not to press too hard. A light touch keeps the layers neat.
7) Chill
Cover the dish and refrigerate for at least 8 hours, preferably overnight.
This is when the crackers soften and everything sets into that perfect eclair cake texture.
8) Slice and serve
For the cleanest slices, let it chill overnight, then use a sharp knife wiped clean between cuts.
Serve cold, straight from the fridge. That’s when the filling is at its best.
Recipe tips
Chill time is everything
This dessert needs time. Not because it’s complicated, but because the texture depends on the layers settling.
If you’re in a rush, give it a minimum of 6 hours. It will still be tasty, but the crackers will be slightly firmer.
Overnight is where it really shines.
Keep the filling fluffy
When you fold in the whipped topping, fold gently.
Stirring hard knocks out the air and makes the filling heavier. Folding keeps it light and creamy, exactly what you want.
Spread like a pro
Graham crackers can shift if you press too hard.
Use a light touch, especially on the first filling layer. Once you get the second layer down, everything feels more stable.
Want extra structure
Use the cream cheese.
It adds a little firmness to the filling and helps the dessert slice beautifully. It also gives you a subtle tang that balances the sweetness.
Make it less sweet
Two easy adjustments:
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Use homemade whipped cream instead of whipped topping.
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Add the pinch of salt and don’t skip it.
A tiny bit of salt makes a big difference in a dessert like this.
Slice cleanly
Chill overnight, then slice with a sharp knife.
Wipe the knife between cuts. It’s a simple trick that makes slices look neat, even if you’re serving a crowd.
Chocolate topping options
Option 1: Store-bought chocolate frosting
This is the classic finish and the easiest route.
Warm it slightly so it spreads smoothly, then chill until it sets. It gives you a glossy, dark top layer that tastes like the dessert everyone remembers.
Option 2: Simple ganache
If you want a more homemade chocolate flavor, ganache is the move.
Heat heavy cream until steaming, pour it over chocolate chips, let it sit for 2 minutes, then whisk until smooth. Cool for a few minutes, then spread it over the top.
Ganache sets a little firmer than frosting and tastes rich and deep.
Option 3: Chocolate pudding topping
Want maximum chocolate, but still easy.
Spread a thin layer of chocolate pudding on top of the final graham cracker layer, then chill. It won’t look as glossy as frosting, but it tastes great and keeps the dessert soft and creamy.
Variations
This dessert is a blank canvas in the best way. You can keep the classic version, or swap flavors based on what you love.
Chocolate eclair cake with vanilla and chocolate layers
Use one box vanilla pudding and one box chocolate pudding.
Make them separately with half the milk each, fold whipped topping into both, then alternate layers. It looks beautiful when sliced and tastes like a chocolate-vanilla dream.
Peanut butter version
Beat ½ cup creamy peanut butter into the filling with the cream cheese.
Chocolate and peanut butter is always a win, and the peanut butter makes the filling taste extra rich.
Strawberry eclair cake
Use cheesecake or vanilla pudding, then add a layer of sliced strawberries between the filling and graham crackers.
Top with chocolate frosting or a strawberry glaze. It tastes bright and sweet, perfect for spring and summer.
Mocha version
Use chocolate pudding for the filling and add 1–2 teaspoons instant espresso powder.
It doesn’t taste like a coffee drink. It tastes like deeper chocolate with a little edge.
Mint chocolate version
Use vanilla pudding, add ¼ teaspoon peppermint extract, and use chocolate graham crackers for the layers.
Keep the peppermint light. A little goes a long way.
Mini individual cups
Layer broken graham crackers and filling into small cups or jars, then top with chocolate.
It’s perfect for parties because everyone gets their own portion, and you don’t have to slice anything.
What to serve it with
This dessert is creamy and sweet, so it pairs well with something fresh or something warm.
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Fresh berries on the side
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Sliced strawberries on top
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A dusting of cocoa powder for a simple finish
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Coffee or hot tea for balance
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A small scoop of vanilla ice cream if you want it extra indulgent
If you’re serving it after a big meal, smaller portions go a long way. It’s rich, even though it feels light.
How to store and freeze it
Storing in the refrigerator
Cover the dish and store it in the refrigerator.
It will stay good for up to 5 days. The texture stays soft and creamy the whole time.
Day two is often the sweet spot. The layers are perfectly tender, and the flavor feels more blended.
Freezing
You can freeze this dessert, but know what to expect.
The texture stays good, but it can be slightly softer after thawing, especially if you used whipped topping. Still delicious. Just a little less “firm slice” and a little more “creamy scoop.”
To freeze:
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Slice into portions.
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Wrap each slice tightly in plastic wrap, then foil.
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Freeze for up to 2 months.
Thaw overnight in the fridge before serving.
No Bake Chocolate Eclair Cake
Ingredients
- 1 14.4 oz box graham crackers
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 8 ounces cream cheese softened (optional, for a thicker filling)
- 1 8 oz tub whipped topping, thawed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 16 oz tub chocolate frosting
Instructions
- Make the filling: whisk pudding mix and cold milk for 2 minutes until thickened. If using cream cheese, beat it until smooth, then beat in the pudding mixture. Fold in whipped topping, vanilla, and salt.
- Layer crackers: place a single layer of graham crackers in the bottom of a 9 x 13-inch dish.
- Add filling: spread half of the filling over the crackers.
- Repeat: add another layer of graham crackers, then spread the remaining filling. Top with a final layer of graham crackers.
- Add frosting: microwave chocolate frosting for 10–20 seconds until spreadable, then spread evenly over the top layer.
- Chill: cover and refrigerate at least 8 hours, preferably overnight.
- Serve: slice cold for the cleanest layers.
Notes
all of these recipes sound so delicious ,I dont know which one I want to try first