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.
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
Video
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 Tablespoons cocoa powder
- 1½ – 2 cups powdered sugar
- 4 Tablespoons butter, (room temperature)
- 3 Tablespoons 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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