We all have our favorite desserts on our blog, but this one is hands down a favorite family dessert.
Our mom would make this often for birthdays and family parties. The recipe was often requested from friends. We could hardly wait to dig into this chocolate eclair cake.
This chocolate no bake eclair cake lives up to it’s name. It really tastes like an eclair with the combined tastes of graham crackers, pudding and chocolate. And if you are looking for a fun way to involve the kids in the kitchen, this recipe is for you.
Related Recipe: Be sure to try our easy and delicious No Bake Reese’s Fudge Bars.
Make sure you have these ingredients to make this easy no bake eclair cake recipe:
No Bake Eclair Cake ingredients:
- French Vanilla Instant Pudding
- Milk
- Cool Whip
- Graham Crackers
- Cocoa Powder
- Powdered Sugar
- Butter
Don’t forget these items too:
- 9 x 13 inch baking dish (THIS one comes with a lid)
- 3 Piece Spoontula Set is great for spreading pudding and frosting.
- THIS hand mixer is great for baking and main dishes.
How to make the best chocolate no bake eclair cake:
The idea of this recipe is so easy. Prepare each layer and then layer according to recipe instructions. A no fail recipe!
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.
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.
Then 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.
Can you use store bought frosting for no bake eclair cake?
Yes, you can definitely use store bought frosting. It’s 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.
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Looking for more no bake desserts? Watch how to make some of our favorites:
Did you know we have a Youtube Channel? We created it just for you. We wanted to show you how simple and delicious our recipes are.
We take you through each recipe, step by step, and show you exactly how to make it. We answer all your questions, and help you get the recipe, perfect, each and every time you make it.
If you are looking for more simple and delicious recipes, head over to our channel and check them out.
Looking for more no bake desserts? Here are some easy recipes your family will enjoy:
- No Bake Reese’s Fudge Bars
- No Bake S’mores Bars
- No Bake Scotcheroo Bars
- No Bake Pretzel Caramel Clusters
- No Bake Peanut Butter Chex Bars
Serves: 24
6 hr, 20 Prep Time
6 hr, 20 Total Time
Save RecipeIngredients
- 2 (3.4 ounce) boxes french vanilla instant pudding
- 3 1/2 cups milk
- 1 (8 ounce) package Cool whip
- 1 (16 ounce) package graham crackers
- 3 Tablespoons cocoa powder
- 1 1/2-2 cups powdered sugar
- 4 Tablespoons butter (room temp)
- 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.
- 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.
Calories
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Carbs
Protein
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