No Bake Eclair Cake Recipe

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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.

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.

make sure you have these ingredients to make this easy no bake eclair cake recipe:

No Bake Eclair Cake ingredients:

  1. French Vanilla Instant Pudding
  2. Milk
  3. Cool Whip
  4. Graham Crackers
  5. Cocoa Powder
  6. Powdered Sugar
  7. 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:

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looking for more no bake desserts? Here are some easy recipes your family will enjoy:

Serves: 24

No Bake Eclair Cake

6 hr, 20 Prep Time

6 hr, 20 Total Time

Save RecipeSave Recipe

Ingredients

  • 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
    • Frosting:
  • 3 Tablespoons cocoa powder
  • 1 1/2-2 cups powdered sugar
  • 4 Tablespoons butter (room temp)
  • 3 Tablespoons milk (warmed)

Instructions

  1. 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.
  2. Then fold in the Cool Whip to the pudding mixture and mix until well blended.
  3. 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. 
  4. 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.
  5. Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding. 
  6. Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently. 
  7. Top that pudding with a final layer of graham cracker sheets. 
  8. Place in the fridge while you make the frosting. 
  9. 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. 
  10. Carefully spread the frosting over the top layer of graham crackers until completely covered. 
  11. 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. 
  12. This dessert gets better over time. Slice and serve cold. 

Tags

Allergy
egg free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

4335 cal

Fat

132 g

Carbs

662 g

Protein

62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1709
https://www.sixsistersstuff.com/recipe/no-bake-eclair-cake/

 

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Comment on this Recipe

72 Responses to “No Bake Eclair Cake Recipe”

  10. Liz Heron
    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!!!
    July 10, 2013 at 4:32 pm
    Reply to this comment
  21. Chastity
    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!
    July 16, 2013 at 7:12 am
    Reply to this comment
  25. Cindy
    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
    July 29, 2013 at 5:42 pm
    Reply to this comment
    • Judith Schweer
      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!
      July 30, 2013 at 1:10 am
      Reply to this comment
  26. Lindsey
    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!
    July 31, 2013 at 8:36 pm
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  34. Sheree
    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.
    December 21, 2013 at 8:36 pm
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  35. Melanie
    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!
    December 21, 2013 at 11:59 pm
    Reply to this comment
  36. Diane
    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.
    December 22, 2013 at 10:14 am
    Reply to this comment
  48. Lynne
    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?
    October 10, 2015 at 2:07 pm
    Reply to this comment
    • Cyd
      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.
      January 5, 2016 at 1:48 pm
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