Eclair Cake

This easy no-bake Eclair Cake recipe has been a favorite of mine that I’ve made since I was in high school! Now I make it for my husband and kids! Made with graham crackers, pudding mix, and chocolate frosting for an easy treat.

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Looking for a nostalgic dessert that is always a crowd pleaser? Check out our eclair cake recipe.

The Cake That Takes Me Straight Back To French Class

I took French in high school, where I proceeded to learn how to say, well, not a lot.

But, you know what I did learn? That ‘foods’ day in French class was the best day in French class. We each were required to bring in a French food from home (and french fries were never allowed, unfortunately) and I made this completely not authentically French eclair cake. My teacher definitely side-eyed me about it, but she also loved this cake and I got an ‘A’ every time.

This no bake eclair cake is completely nostalgic for me, taking me straight back to the 90s with the boxed pudding mix and canned chocolate frosting. But don’t let that turn you off – these ingredients come together to make the easiest no bake cake that everyone loves. It’s always gone in minutes when I share this with friends.

Eclair Cake Ingredient Notes:

Graham Crackers – You can use your favorite brand and flavor of graham crackers here. I like the honey graham crackers for this one, but chocolate graham crackers or cinnamon graham crackers would work too!

Pudding Mixture – You’ll need instant French vanilla pudding mix, milk, and Cool Whip to make up the sweet pudding mixture in this recipe.

Chocolate Frosting – We buy the canned chocolate frosting in the baking aisle. It’s perfectly fudgy, totally nostalgic, and perfect for warming up and pouring over this cake.

How to Make No Bake Eclair Cake:

Whisk together the instant pudding mix, milk, and Cool Whip to form a thick, creamy pudding mixture.

Arrange a single layer of graham crackers in the bottom of a dish and spread half of the pudding over the top.

Add a second layer of graham crackers and pudding and then top that off with a final layer of graham crackers.

Heat the chocolate pudding in the microwave just enough to make it pourable and then dump that over the top and smooth it out.

Refrigerate the cake for at least 4 hours (the longer it sits, the softer the graham crackers will get), and then slice and serve.

Storage:

Cover tightly with plastic wrap and store in the fridge for 2-3 days.

The graham crackers will get softer the longer they are sitting in the pudding, so if you like a softer/mushier texture, you will enjoy this more the longer it sets. If you prefer more firm/textured graham crackers, you’ll enjoy this more the first day.

We do not recommend freezing this recipe.

More No Bake Treats

• Apple Hand Pies: These super simple mini air fried apple pies are ready in no time!
• Perfect Chocolate Chip Cookies: No chilling the dough, ready in 20 minutes, thick chewy perfection!
• Chocolate Christmas Cookies: If you need a dose of chocolate, this is where to go.
• Caramel Ritz Bars: These start with a bunch of Ritz crackers and some caramel sauce. Heaven.