Éclair Cake — The No-Bake, Cream-Filled Dessert That Tastes Like a French Pastry (But Easier Than Baking!)

A no-bake layered cake that layers golden crisp vanilla wafers, cloud-like vanilla pudding filling, and a rich chocolate ganache topping. Ready in 15 minutes plus chilling, it offers the taste of real éclairs without the work of piping dough or baking puffs.

Equipment

• 9×13-inch baking dish
• Parchment paper or foil
• Non-stick spray
• Large bowl
• Whisk
• Microwave-safe bowl
• Spatula
• Sharp knife

Ingredients

• 1 sleeve (about 40) vanilla wafers (Nabisco or store brand)
• 1 (3.4 oz) pkg instant vanilla pudding mix
• 2 cups (480ml) cold milk (whole or 2% recommended)
• 1 (8 oz) tub whipped topping (like Cool Whip or homemade whipped cream)
• 1 cup (180g) semi-sweet chocolate chips
• ¼ cup (½ stick / 57g) unsalted butter
• 1 tbsp light corn syrup or honey (for shine!)
• Optional: Sprinkle of toasted sliced almonds before chocolate sets
• Optional: Drizzle of caramel over the top
• Optional: Dusting of sea salt for sweet-salty balance

Instructions

1. Line a 9×13-inch baking dish with parchment paper or foil (for easy lift-out) and lightly spray with non-stick spray.
2. In a large bowl, whisk pudding mix and cold milk for 2 mins until thickened.
3. Fold in whipped topping until smooth and fluffy (~1 min).
4. Arrange a single layer of vanilla wafers in the pan (break pieces to fit gaps).
5. Spoon about ⅓ of the pudding mixture over the wafers and spread gently.
6. Repeat two more times: Wafers → pudding → wafers → pudding → final wafer layer. Ensure the top layer is pudding only—no exposed cookies.
7. In a microwave-safe bowl, add chocolate chips, butter, and corn syrup. Microwave in 30-second bursts, stirring between, until smooth (~1.5–2 mins total). Alternatively, melt gently on the stovetop over a double boiler.
8. Pour warm chocolate glaze evenly over the top and use a spatula to spread gently to edges.
9. Cover and refrigerate at least 4 hours, preferably overnight.
10. Lift out using parchment overhang. Cut into squares with a sharp knife (wipe blade between cuts). Serve cold.

Notes

Leftovers keep beautifully for 3–4 days covered in the fridge. Do not freeze, as the pudding can separate. For extra richness, use crème anglaise pudding mix or add 1 tsp vanilla extract to the filling. Gluten-free option: Use GF cookies & pudding mix.