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This chocolate No Bake Eclair Cake lives up to it’s name. It really tastes like an éclair with the combined tastes of graham crackers, pudding and chocolate.
Ingredient Notes
- French Vanilla Instant Pudding
- Milk
- Cool Whip
- Graham Crackers
- Cocoa Powder
- Powdered Sugar
- Butter
How to make No Bake Eclair Cake
- In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it’s combined well. Set in the fridge until the pudding is set up (about 5 minutes).
- Then fold in the Cool Whip to the pudding mixture and mix until well blended.
- Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
- Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
- Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
- Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
- Top that pudding with a final layer of graham cracker sheets.
- Place in the fridge while you make the frosting.
- Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
- Carefully spread the frosting over the top layer of graham crackers until completely covered.
- Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
- This dessert gets better over time. Slice and serve cold.
Storing and Other Tips
Cover the Eclair Cake tightly and store in the refrigerator for up to 5 days!
Store bought frosting is a great short cut for this recipe. When using the store bought frosting, remove the lid and foil liner. Place in the microwave for about 10-12 seconds. Give it a good stir and it will be a lot easier to spread over your eclair cake.
Other No Bake Recipes You’ll Enjoy
- No Bake Scotcheroo Bars
- No Bake Lemon Ice Box Cake
- No Bake Peanut Butter Chex Bars
- Easy No Bake Peanut Butter Bars
No Bake Eclair Cake
This No Bake Eclair Cake is the easiest No Bake dessert you'll ever make. A little mixing and layering is all you need to do.
Serving servings
Ingredients
- 2 (3.4 ounce) boxes french vanilla instant pudding
- 3½ cups milk
- 8 ounces Cool Whip Whipped Topping
- 1 (16 ounce) package graham crackers
Frosting:
- 3 Tablespoon cocoa powder
- 1½ – 2 cups powdered sugar
- 4 Tablespoon butter, (room temperature)
- 3 Tablespoon milk, (warmed)
Instructions
- In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it's combined well. Set in the fridge until the pudding is set up (about 5 minutes).
- Then fold in the Cool Whip to the pudding mixture and mix until well blended.
- Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
- Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
- Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
- Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
- Top that pudding with a final layer of graham cracker sheets.
- Place in the fridge while you make the frosting.
- Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
- Carefully spread the frosting over the top layer of graham crackers until completely covered.
- Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
- This dessert gets better over time. Slice and serve cold.
Notes
When using the store bought frosting, remove the lid and foil liner. Place in the microwave for about 10-12 seconds. Give it a good stir and it will be a lot easier to spread over your éclair cake.
Nutrition
Calories: 234 kcal · Carbohydrates: 44 g · Protein: 3 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 216 mg · Potassium: 105 mg · Fiber: 1 g · Sugar: 31 g · Vitamin A: 136 IU · Calcium: 69 mg · Iron: 1 mg
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Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
YUM! I’m definitely doing this for dessert soon. Also I think you forgot to “insert the name of your project” in the first paragraph. 😉
Yum! Love the idea of not having to turn on the oven on a hot summer day.
This looks amazing! And easy! On my list to make!
Sounds delish, my friend! Pinning right now. 🙂
One of my favorite desserts!
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!
Do you mean 2 small BOXES of french vanilla pudding?
Yum! My family would be all over this. And I love that I don’t have to turn on the oven when it’s 100+ degrees here. Win/win!!
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?
That’s what I was wondering! Or cups of the pre-made stuff?
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!!!
Also assuming its INSTANT pudding mix, since there’s no cooking, right?
Miss Kristen, this looks FAN-flippin-TASTIC! Mmmm…this is on my Sunday dessert make list!
This looks divine!!! And no oven? Here in Texas that makes it even more tempting!!! xo
Girls i love all your recipes, but i have a problem i live in Mexico and sometime i cant get all the ingredients, what can i do….
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!
This eclair is the one my mama always does and we LOVE it.
Do you crush the graham crackers? Or place them whole?
Thanks! Making this tomorrow!
Place them in whole. Break apart as needed to fit the entire pan.
After preparing 2 boxes of vanilla pudding, I fold in some extra creamy cool whip and it ends up with a light and fluffy texture.
We mean unsweetened baking cocoa.
2 small boxes of instant french vanilla pudding.
wow!!!! SUPER YUMMY !!!! when my little daughter says when she see your eclair cake, then she asked me to make ASAP!!!
This is a super easy dessert and pretty sweet! Just 2 of us so I cut the recipe in half. Just had to pick a smaller casserole dish and wha-la!
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!
yes, Sandyharsh, it is two small boxes of the powdered pudding.
Ooooh this looks so good. Can’t wait to try it!
YUM! That sounds delicious!
Looks absolutely yummy, and sounds very easy! I will be making this real soon.
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!!!
Would you please make the correction to the recipe — unless someone takes the time to read comments — they miss this info.
Correction being… “unsweetened baking cocoa” instead of “cocoa”
Thanks…
I really appreciate that you have made the correction to your recipe and so quickly.
It takes too much time to read through comments and see what should have been changed on the recipe(s) that others have questions about.
Thanks again! 🙂
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
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??
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!
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??
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!
By letting it set for 8 hours or overnight, the graham crackers soften. A fork or knife will slide right through all of the layers. YUM!!
This dessert is delicious!! Definitely should be rated much higher than 2 stars. It’s a hit with everyone I serve it to.
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!
Can you use Cocoa( Nestle Toll House) instead of the unsweetened Cocoa?
is there anything that you would recommend in place if the vanilla pudding? maybe something more fudgy? if not, is there chocolate pudding mix and would that work?
You could totally change up this recipe with a different pudding flavor.
looks and sounds yummy. and thank you for posting an eclair cake that doesn’t use canned chocolate frosting.
Looks so healthy and Delicious. I love it I have big party on October 20th I would make eclair cake for dessert .Thank you so much for posting this useful healthy recipes.
Thanks!
Thanks sort of
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.
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!
Yes, 2 small boxes of french vanilla pudding
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.
This recipe is always a hit at any party we take it to! We swap out one of the vanilla puddings for coconut cream pudding and it is so delicious!!!
This recipe has been a family favorite for years. My kids just love it. It truly is best after at least 24 hours. The crackers soften up and no fork/knife is needed.
I will be trying this dessert soon. Looks great!
Not that I think this will last long, but in case it does how long will it last in the fridge? Thank you for the recipe – gosh it looks so good.
betsy
This is the easiest cake to make. The husband and grandkids love it. I have one grandson that asks for it all the time. Thank you
It’s fine for a day or two! 🙂
Anytime I see a recipe on Pinterest that links back to your site, I HAVE to click it. I’m never let down!
I love this recipe! I decided to add a cup of vanilla bean ice cream to the pudding and whip together. Love it even more now 🙂
I made this and it is the best ever eclair cake. I got many many yeses for this cake.. And many many please make it again soon.
Have you ever tried making this on a platter instead of the dish to make it look fancier? I wonder if that would work..
What are graham crackers and is there any substitute for it?
Graham crackers are a type of lightly sweetened, whole grain cracker that are often used in baking and dessert recipes. You find them on the cookie aisle in the grocery store.
I can’t seem to find French vanilla instant pudding so I added some vanilla extract to the pudding and it helped it taste more like real eclair.
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?
I can’t seem to get the milk pudding cool whip mixture to be fluffy. It comes out like melted ice cream what am I doing wrong?
Don’t make the pudding as directed on the box. Just add the 2 boxes of pudding and milk in a bowl and mix with hand mixer. When blended, fold in the cool whip with a big spoon. We have never had any issues with those 3 ingredients. Hope this helps. It should be pretty thick. There is not enough liquid to make it turn into melted ice cream.
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I am still making this recipe. The kids ask for it for their birthdays. Everyone in the family loves it. I share it with girlfriends and even people I don’t know. Best dessert ever and so simple to make.
This is a family favorite as well! One thing we do different that can save some time as well is that instead of frosting, we spread a jar of hot fudge on top. Super yummy too!
That sound absolutely amazing!! Thanks for sharing.
Can you swap out the milk for almond milk or coconut milk etc. if you can’t have dairy
Yes, that will work too.
What can we replace with d French vanilla pudding pack? We do nt get it here
Love, love, love this recipe. And have shared it with others.
You can use regular vanilla.
Can this recipe be frozen and served at a later date?
This No Bake Eclair cake won’t freeze very well. I’m afraid when you thaw it the graham crackers would be too mushy. You could easily cut the recipe in half and make a small batch to experiment with.
This was so good and so easy! I thought we already had two boxes of vanilla pudding, but we had one vanilla and one cheesecake and it turned out great! I added vanilla extract to up the vanilla flavor a bit. Such an easy delicious treat, thank you!
A correction SHOULD be UNnecessary. Cocoa is cocoa. Nestle’s Quick IS NOT cocoa! There should be NO confusion.
We all (myself, husband and kids) loved this!!!
Love to hear this!! It’s a family favorite and is requested at birthdays around here!!!
Light and delightful, yet sinfully 😋 delicious.
Can you add to the directions that you have to refrigerate the pudding first? This is the second time i did this, I folded in the cool whip right after mixing and it is too liquidy.
So easy and so good. I couldn’t find French Vanilla pudding so I used french vanilla creamer for half of the milk. Had my guests wondering what that unusual but tasty flavor was.
Ahhh! We are so sorry about that. We added a blurb in the instructions about letting the pudding set up first for those who are experiencing the same problem. Thanks!
I loved this recipe. I have an adversion to Graham crackers so I used Pecan Sanidie cookies and crushed them up a bit not too much. And then made the recipe as usual. My question is, how the heck do you get the frosting spread easily on top of lose graham crackers or cookie dust bits. Thanks,,
I love this so much! We now experiment with different flavor combinations. Our latest is based on the Mounds candy bar. You use 2 coconut cream pudding mixes, graham crackers, milk and dark chocolate frosting which can be hard to find. There are also chocolate graham crackers which we’re interested in using. Any ideas?