Eclair Cake in a 9x13 Pan

Eclair cake in a 9×13 pan is a no-bake dessert made from three layers of graham crackers, a vanilla pudding and whipped cream filling (two 3.4-ounce boxes of instant pudding, 3 cups of cold milk and 8 ounces of whipped topping) and a glossy chocolate top. Assemble it in 20 minutes and chill it for at least 8 hours, until the crackers soften into a cake-like layer.

The finished squares taste remarkably like a chocolate eclair, and it needs no oven at all.

Why a 9×13 Pan Is the Classic Size

A 9×13 fits three full graham cracker sheets across its width, so each layer is a neat grid with little trimming. The filling from two boxes of pudding makes two even layers about 3/4 inch thick. That ratio of cracker to cream is what lets the crackers absorb enough moisture to turn soft and cakey overnight.

Ingredients for a 9×13 Eclair Cake

Layers

1 box (14.4 ounces) honey graham crackers
2 boxes (3.4 ounces each) instant vanilla or French vanilla pudding mix
3 cups cold whole milk
8 ounces frozen whipped topping, thawed (or 2 cups heavy cream whipped with 1/4 cup powdered sugar)

Chocolate Topping

3/4 cup semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon butter
1 tablespoon light corn syrup (optional, for shine)

How to Make Eclair Cake in a 9×13 Pan

Make the filling. Whisk the pudding mix and cold milk for 2 minutes, then let it stand 5 minutes to thicken. Fold in the whipped topping until no streaks remain.

First layer. Line the bottom of an ungreased 9×13 dish with a single layer of graham crackers, breaking pieces to fill gaps.
Add half the filling and spread it evenly to the edges.
Second layer. Add another layer of crackers and the rest of the filling.

Top layer. Finish with a third layer of crackers.
Make the topping. Heat the cream until steaming, pour it over the chocolate chips, butter and corn syrup, wait 3 minutes, then stir until smooth. Cool 10 minutes so it is pourable but not hot.
Pour and chill. Spread the chocolate over the top layer of crackers, cover and refrigerate at least 8 hours or overnight.

Prep and Chill Times

Prep: 20 minutes
Cook: 5 minutes (topping only)
Chill: at least 8 hours
Serves: 15 to 18 squares

How to Get Clean Slices

The longer it chills, the cleaner it cuts. Overnight is best: the crackers have fully softened and the chocolate is firm. Use a sharp knife dipped in hot water and wiped dry between cuts, and lift squares out with a small offset spatula.

Changing the Pan Size

For an 8×8 dish, use one box of pudding with 1 1/2 cups of milk, half the whipped topping and half the chocolate topping; you need about 9 cracker sheets per layer, trimmed to fit. Chill the same 8 hours.

Storage

Eclair cake is a dairy dessert, so keep it covered in the refrigerator for up to 3 days and do not leave it out for more than 2 hours. It does not freeze well; the pudding layer weeps as it thaws.

Frequently Asked Questions

Can I use cook-and-serve pudding?

Instant pudding is best. Cook-and-serve pudding has to cool completely before you fold in the whipped topping, and the texture is softer.

Can I use chocolate graham crackers?

Yes, for the bottom or top layer. It makes the dessert taste more like a chocolate eclair throughout.

Can I use canned frosting for the top?

Many older recipes do: microwave one 16-ounce tub of chocolate frosting for 30 to 40 seconds and pour it over. It is sweeter than the homemade topping.

For a baked dessert in the same pan, try our cherry cobbler in a 9×13 pan.

Eclair Cake in a 9×13 Pan