No Bake Eclair Cake


It’s the 10th of the month and we are excited to have our group back together for another blog hop. This month the theme is STRIPES and you are going to love every one of these projects.
We’d love for you to pin our collage below, check out our “name of your project” and then go see all the other fabulous projects by some of our friends!

To see each fantastic Striped Project up close, join the Blog Hop!
1 • Eighteen25 sharing a Be Amazing Striped Print
2 • Landee See Landee Do sharing DIY Striped Towel Hooks
3 • Lolly Jane sharing a Distressed Striped Wall Letter
4 • Little Miss Momma sharing a DIY Striped Baby Gift
5 • Or So She Says sharing a Stripes & Dot Birthday Banner Printable
6 • Six Sisters Stuff sharing a No Bake Éclair Cake
7 • Simply Kierste sharing her Library Books Crate
8 • Thirty Handmade Days sharing a Dirty Diet Coke Kit
9 • Your Homebased Mom sharing a DIY Anthro Inspired Red & White Striped Tablecloth
10 • Capturing Joy sharing a French Mille Feuille Recipe


Now for the Eclair Cake –

No Bake Eclair Cake


No Bake Eclair Cake


1 package (1 lb.) graham crackers

2 small french vanilla instant pudding (3.4 ounces each)

3 1/2 cups milk (I used skim)

8 oz.  Cool whip


Ingredients for the frosting:

3 tablespoons of unsweetened baking cocoa

1 1/2 cups powdered sugar

3 tablespoons of butter (room temperature)

3 tablespoons of warm milk

Mix above ingredients til smooth.  Add more powdered sugar if you like the frosting a little thicker.  If it’s too thick, just add a little more milk.



Mix pudding and milk in a bowl.  Blend together for about 2 minutes then fold in the cool whip.

Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.

Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.

Chill over night or for at least 8 hours.




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  1. capturing joy with kristen duke says

    oh my goodness, looks SO delicious, my friend!!! graham crackers and pudding…this is so simple. I may just make this today, think I’ve got it all in my pantry!

  2. Pam says

    I assume the ingredients for the frosting should be mixed together well. Also, when you say “Cocoa”, do you mean a sweetened product like Nestle’s Quik, or unsweetened baking cocoa?

  3. Liz Heron says

    This sounds just GREAT! I am going to take the stuff to our family camp-out later this month and make it for the big Friday night blow-out! (Yes, we have one cabin booked for our disabled nephew, but it has a FRIDGE! The rest of us are in tents.) I know it will be a great recipe because it is on your website. Thank you!!!

  4. Patti L. says

    I’ve been making this dessert for years. Hands down, it’s my most requested. Absolutely melt in your mouth delicious. Yes, the recipe calls for (2) small boxes of instant pudding. Enjoy!

      • Judith Schweer says

        I have a feeling that when you try to eat this, it’s difficult to “cut through” the whole graham crackers with a fork—especially a plastic fork at a Potluck. It seems to me that all the filling would squeeze out the sides when you try to cut through it. Am I right??

        • Judith Schweer says

          I’m thinking to prevent this from happening, I’d make a sort of graham cracker crust, and layer that in between…Like crushed graham crackers, butter and a little sugar. Like what is used for cheesecake. What do you think??

  5. Chastity says

    I made this for a family cookout and everyone loved it! I added a bit more milk to the chocolate frosting, just to make it pour over the graham crackers a little easier. For my next party, I’m going to try making this into a dip by just using the pudding filling and pouring the frosting on top an serving with graham cracker cookies. :) Great recipe, and SO easy! Thank you!

  6. Darlene says

    I have made this before but I used a short cut on the icing, I brought just a regular container of duncan hine chocolate frosting nuke it in the microwave and pour it over top of the eclair…Yummy!!!

  7. Cindy says

    I live in new Zealand and these ingredients do not sound familiar.i.e. what kind of crackers are they, sweet biscuits, creamcrackers, water table crackers? what would I use as an alternative? and the same with the Cool Whip, I’m assuming it’s some kind of a ready whipped sweetened cream. Also the vanilla puddings in a box, are they powdered or ready made desserts

    • Judith Schweer says

      Graham crackers are sweet crackers that are made with graham flour—very popular in the States. They are a darkish brown in color….Maybe some other sweet cracker would do for you if you don’t have them in New Zealand. (Also, they aren’t really “hard”…any sweet cracker (or biscuit as you say) would do, I guess. The Cool Whip is a ready made sweetened whipped topping. Much easier than whipping cream…..but real whipped cream (sweetened) would do just as well, I think. The pudding in a box is powdered, and you just add milk to make it into pudding. Hope this helps you!

  8. Lindsey says

    Had to say I just made this and it was better than I expected! It’s a dessert that hits the spot without making you feel too horrible about yourself – perfect mix of light and satisfying without being too indulgent. I made a slight change and did 2 different flavors of pudding, one vanilla and one coconut and layered them instead of mixing them together. The slight hint of coconut was awesome. Thanks for the great recipe!

  9. Kaili says

    Amazing!!! I could eat the whole pan so good! Beyond 5 stars!! Super easy to make. I even added a dab of vanilla bean paste with the pudding and in the frosting :) mmmm, I want more!

  10. Sheree says

    This cake has been around for years and years. When I was first introduced to this cake was back in 1970 and I still have the original recipe sheet it was written on. However back then the name of this cake was called “Better then Robert Redford” cake. A bit later on someone named it “better then Sex” cake – that was in the late eighties or early nineties I think – now for the past 15.- 20 years or so they have been calling it Eclair cake and now No Bake Eclair cake. Lol, this cake has had more names then Cater has pills. And it not like I’ve moved and the name has changed in different parts of the country. Lived in the same place for 46 years. Just someone feels to change the name of the cake from time to time – whether it be a chef for a magazine or someone changed it to their liking and it webbed out from there – I don’t know but back in the very early 70s to sometime in the 80s this cake was known as Better then Ribert Redford Cake for many, many, many, many years. Oh btw – you need to keep it refrigerated. Don’t know if that was mentioned. Funny that people saw the need to change the name of this cake so many times.

  11. Melanie says

    I love this dessert. I make a lot of desserts for various potlucks, parties, etc., and this is one of my most requested. Haven’t tried it with different flavors of pudding, but that sounds fun!
    So that the graham crackers soften and the flavors meld, it’s important to refrigerate the dessert overnight, if possible. I would give it five stars if that’s the max!

  12. Diane says

    I’ve made this eclair cake a few times and have been asked for the recipe……I couldn’t find french vanilla pudding in the store this time and used regular vanilla…it wasn’t quite the same. The original recipe with the french vanilla makes it taste just like an eclair…..After the first time I made it, I now double the frosting recipe and its perfect.

  13. Lynne says

    I’ve made this several times and it’s always a hit. The first couple of times the chocolate topping was perfect but since then I have problems with the fat from the butter separating and pooling on the top. I’ve reduced the butter and let the mix cool significantly before stirring in the butter which seems better but still not perfect. What am I doing wrong?

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