No Bake Eclair Cake

 When it’s so hot outside, the last thing I want to do is turn on my oven! This no-bake eclair cake is the perfect way to get my dessert fix, with no baking required!

Serves: 24

No Bake Eclair Cake

8 hr, 20 Prep Time

8 hr, 20 Total Time

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  • 1 package (1 lb.) graham crackers
  • 2 (3.4 ounce ) french vanilla instant pudding packets
  • 3 1/2 cups milk (I used skim)
  • 8 oz Cool whip
  • Frosting:
  • 3 tablespoons of unsweetened baking cocoa
  • 1 1/2 cups powdered sugar
  • 3 tablespoons of butter (room temperature)
  • 3 tablespoons of warm milk


  1. Mix pudding and milk in a bowl.  Blend together for about 2 minutes then fold in the cool whip.
  2. Spray a 9x13" pan with nonstick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.
  3. 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.
  4. Chill over night or for at least 8 hours.
  5. Frosting:
  6. Mix ingredients until smooth.  
  7. Add more powdered sugar if you like the frosting a little thicker. If it's too thick, just add a little more milk.



4335 cal


132 g


662 g


62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info



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69 Responses to “No Bake Eclair Cake”

  1. 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!!!
  2. 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!
  3. 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
      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!
  4. 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!
  5. 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.
  6. 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!
  7. 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 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.
  8. 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?
    • 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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