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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.
Lea says
Hi Karly, this dessert looks so creamy and yummy. I love simple recipes and this one is ideal – no bake, just a few ingredients and simple to make. Thank you for sharing.
Bee says
Hi Carly
What can I use instead of Graham Crackers please? Would digestives or wafers work? We don’t have Graham Crackers where we live.
Karly says
Hi Bee! We don’t have digestive wafers in the states, so I’m not sure how well those work. After googling, it looks like they may be a good sub.
Amberlee says
Was planning on making this tonight for valentines tomorrow… All I have on hand is a vanilla pudding box 30g that makes 4 servings, this won’t be enough will it? 🙁
Karly says
You could halve the recipe and use an 8×8 baking dish.
Jamie Schneider says
Karly:
Have you tried using almond milk or other non dairy milks?
Karly says
I haven’t, but it should work fine.
Rita Kelley says
I don’t like eclairs because of the chocolate topping, but I like this recipe. Looking forward to making this and trying some of the options mentioned.
Pat Gaddy says
Add a 1/2 cup of sour cream to the pudding and cool whip mixture. You won’t believe how much better it will taste.
Punam Paul says
Looks so delicious! I want a piece!
Wendy Hendrickson says
I make this but instead of frosting I take chocolate candy and melt it and pour over the top of it and put it in the fridge for about 10 to 15 min then serve my neighbors and kids love it.
Cindy Hayre says
Which chocolate candy do you use? I’m making this for Thanksgiving.
Patricia thompson says
Where can i get the french vanilla cake mix from please
Flo says
No French Vanilla Cake Mix required, recipe uses instant French Vanilla Pudding
Karly says
You’re looking for pudding mix, not cake mix. It should be with the other pudding mixes, but if you can’t find French vanilla, regular vanilla pudding works fine.
Winnie Mom says
I’ve been making this for quite awhile. I’ve experimented using whipped cream instead of the cool whip (which I don’t like until they came out with the new cool whip with added whip cream). Use 3-4 oz. softened cream cheese added to the whipped cream which acts as a stabilizer. Then make a chocolate gnache which sets up and stays firmer for the topping. Awesome. I’ve also used the white chocolate pudding mix too.
Ann says
I just printed the recipe and will definitely be making it. I recently had company and had no time to bake. This would have been perfect.
Kelly | Foodtasia says
Oh this looks so creamy and yummy! And so easy make!
Susan says
Forget saying “Where’s the beef?” in French, I want to say “Where’s the eclair?” in French! Never mind. I’ll just make an eclair cake!? ?
Kathy says
I am having visions for making this with puff pastry sheets (baked) instead of graham crackers. I think it might make it more éclair-y. And I can tell people, in French, to open and shut doors, windows, or their mouths. And that is after 3 years of French classes!
Karly says
That sounds delicious!
Anita says
Will be making this. Been slicing bananas[when a little over ripe] and putting between graham crackers since I was a kid. Put in plastic wrap for a few hours or overnight. Gets crackers soft and is yummy. Now I will make this and also add bananas. I love bananas anytime and this really looks Great just as it is.