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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.
Amy C says
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!
Karly says
Thanks, Amy! So glad you’re Dad loved it!
Nancy says
I am sure I will love this recipe but my son only likes chocolate pudding. Can I use that instead of the French vanilla?
Karly says
It won’t taste the same, of course, but there’s no reason it wouldn’t work. 🙂
NeNe says
I used to make this in the ’70s and everyone loved it. Has anyone tried using real whipped cream instead of cool whip?
Karly says
I think real whipped cream would work, so long as it’s stabilized. 🙂
Barbara says
This is a great recipe but I always substitute real whipping cream (35%)
In any recipe calling for Cool Whip.
Michele Gill says
Great recipe, however it says use 1 package of graham crackers. In fact, at least 2 or 3 packages were needed. Do you mean 1 box ?
Karly says
Yes, a full package or box of graham crackers will be needed – or very close to it. 🙂
Fred says
You are so boring and wordy that i lost interest. Went to another site.
Karly says
Bye!
CJ007 says
Rock on Karly ? I found your blog cute and interesting and the recipe is insanely delicious! I guess for Fred’s insults and finding your blog “wordy”… he didn’t notice the “jump to recipe” tab at the very top for people like him??. Keep up the awesome work??????
Olivia says
You are rude, Fred.
Jeanne Knarzer says
Love recipe
Karly says
Thanks, Jeanne!
Sandra Cannella says
Was wondering if you could use chocolate graham crackers in this recipe?
I love the plain but I so love the chocolate graham crackers.
Karly says
I’m sure they’d work just the same as regular graham crackers. 🙂
Carol says
This was so easy and really yummy!!! Thank you!
Karly says
Thanks, Carol!
Juliea C Branyon says
This is so good
Suzanne Harford says
Imlove this recipe. I made this many years ago but loss the recipe. So happy you posted it. Thank you so much.
Karly says
Glad you found it, Suzanne!
Wilma says
I lovvvvve this recipe!
Karly says
Thanks, Wilma!
Laurie Shepardson says
My late Sis-in-law used to make something like this and I loved it. I can’t wait to try your recipe. Looks way easier than hers. Also, Cool Whip is full of chemicals, but oh my gosh-it is so delicious! Perfect for certain recipes like this one.
Karly says
Hope you enjoy! Happy Thanksgiving!
Rhonda says
I love this recipe so much. But I have hated making it because putting the icing on was always a pain. What a genius tip to warm it and pour!!! I can’t wait to make it again now.
Karly says
Yes! It looks so smooth and pretty when you pour it over the top too. 🙂
Sharon Mink says
How long do you put the frosting in the microwave? Thank You!
Karly says
We just do it in 30 second bursts until it’s pourable, stirring each time to check on it.
Memories of the Holidays says
My Aunt made this every year in the 1960’s thru 1970’s It was a holiday favorite with out cool whip or frosting. She did 2 layers one chocolate & one vanilla. We always had a wonderful Italian feast first and later finished with pudding.
Cheryl Cannon says
Best no bake cake ever. So easy