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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.
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.
What Readers are Saying!
“Easiest recipe I have ever made and everyone loved it. I made it for my Dad since he loves Boston Creme donuts and eclairs and he said it’s his new favorite dessert (after eating 2 pieces!). I was limited on time so I made it the day before and let it sit in the fridge for 24 hours and it was perfect. Also, don’t forget to microwave the chocolate icing. Made it SUPER EASY!”
– Amy C.
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
More Easy Dessert Recipes!
- 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.
Éclair Cake
Ingredients
- 1 box graham crackers around 14 ounces
- 2 boxes instant French Vanilla pudding mix 3.4 ounces each
- 8 ounces Cool Whip thawed
- 3 cups milk
- 16 ounces chocolate frosting
Instructions
- In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well with a wire whisk until thick and creamy.
- Arrange graham crackers in a single layer in the bottom of a 9×13 baking dish.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers and spread remaining pudding over the top.
- Add the final layer of graham crackers and spread with chocolate frosting. See notes for easy spreading tips!
- Refrigerate for at least four hours before serving. The longer this sets, the softer the graham crackers will get. We like this best around the 4 hour mark, but it's still delicious the next day.
Ashley says
Yummmmmm who cares that this isn’t totally homemade – it looks SO good!
Regan says
OMGosh… I had totally forgotten this recipe. I used to make it years ago and loved it! So glad I found your blog (thru foodgawker) and noticed this recipe!
BethieofVA says
This IS the best stuff isn’t it? My late mom used to make this for all our family functions. I need to make it again, soon.
Chris M. says
I’ve made this before but I’ve always wondered if using chocolate graham crackers or even cinnamon. Any thoughts?
Cake in my face says
Heard chocolate graham crackers and white chocolate pudding is delish!
Cookie says
Eclairs are so yummy and this cake seems so easy to make!
Tupper says
Very cool- you know and I know how personally satisfying it is to make things from scratch. But during the workweek recipes like this are great- I’m saving this one- Thanks abunch!
carey says
I have made this several times and it is AMAZING! I truly love this recipe! It does strangely taste a lot like an eclair. A real crowd pleaser.
sandra says
Cake is my favorite!I like all kinds of tastes.But i cannot do that at home.
TaraTakesCake says
i love making everything from scratch and avoiding processed foods too….but this looks RIDICULOUSLY GOOD. i want to make this ASAP. i know my family will judge me until they take the very first bite!! i am sure it is as delicious as your pictures look
grace says
this is a treat that my family has all the time–birthdays, holidays, wednesdays, it’s a winner. i like to use a richer, ganache-type frosting, but i have no doubt that a tub o’ pillsbury would be just as tasty. the best part is that it gets better day after day, IF you can keep from eating it all immediately. 🙂
Memoria says
Well, even though it has processed foods, it looks delicious. Thanks for sharing this lovely cake and your cute story. I wish I would have taken French at an earlier age! Now I want to know how to say “Where’s the beef?” LOL!
Michelle says
I’ve had this bookmarked for ages and haven’t gotten to it yet. Thanks for the reminder. Looks yummy.
Barbara says
Super job, Karly! I love this…it’s easy to put together and makes such a great presentation. Who cares if you used packaged products once in a while?
Em. says
Dang it, woman, now I want eclairs … like the ones I ate from the little boulangerie in Grenoble when I lived in France. Mmmmm custard, my dearest friend. Ooooh, and the petite cerises … and the fruit tartlets … and the baguettes.
It’s going to be a long afternoon …
genesis says
i forgive you for buying boxed stuff 🙂
im really gonna make this tonight. i have a friend who had knee surgery and this seems like just the right stuff to dull the pain 😉