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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.
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Mary says
I have made the recipe with all chocolate ingredients, including witn chocolate
I have made the recipe with all chocolate ingredients, including withing chocolate Cool Whip. The recipe was eaten within one afternoon. It was soooo good.
Linda says
Oh my! I love eclairs, I have to try this sounds so easy. Thanks.
Nonnie says
I make this, but instead of frosting I use choc. fudge ice cream topping just microwave it for a few seconds & its ready to spread on the crackers
rose says
For a more adult taste, I soaked the graham wafers into a mixture of coffee/kahlua (or use any other liquor combination)
Stephany says
I tried this Chocolate Eclair recipe and it is GOOD. Since the recipe was so easy, I allowed my daughter to make it. It was practically gone by the next day. We kept going back in the fridge to get more. A great recipe when you want to prepare a quick dessert for dinner or anytime. ENJOYED THIS – REALLY ENJOYED THIS!!!!!!!! 🙂
Karly says
So glad to hear that! 🙂
Kerri says
I made this for superbowl Sunday and it was a huge hit! I personally don’t like cool whip and I absolutely loved this! It’s so much better the second day, but there wasn’t much left 😉
sylvia says
i made this last night for a little get together at my moms house, everyone was in LOVE! i used regular vanilla pudding and cinnamon graham crackers since that what i had on hand, but it was awesome!!! everyone asked me for the recipe!! love your blog!!
Bob says
I don’t often make desserts, but this was easy! $11.70 total (includes all ingredients, 1/2 gallon of 2% milk)
Thanks Buns!
YiMay says
do you have a recipe for chocolate frosting?
Mary Hamilton says
Real butter, grated, powdered sugar 2 cups, i Tbsp. vanilla, beat on low. I used 1 1/2 STICKS BUTTER. Taste and adjust ingredients accordingly.
Erin @ One Particular Kitchen says
This looks so good!! This will definitely be appearing on a table near me soon. 🙂
Holly says
Tried my hand at some real French baking recently and this may be more my speed. It sounds delicious and kid friendly!
Cherine says
This is irresistible!
Rick says
This is my kinda recipe! Just layer everything together.
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Sarah says
I just found you through TK and make your granola bars (added flax seed and sunflower seeds to use ’em up…awesome by the way, and I’ve tried lots!)
This eclair looks so good. Reminds me of a dessert I had when I lived in Brazil…so good!