No Bake Eclair Cake is the perfect dessert to whip up in a snap and serve for any occasion. Rich vanilla pudding mixed with whipped cream and layered between graham crackers then topped with sweet chocolate frosting, everyone will enjoy this easy icebox cake!
This is a layered version of our other Easy Eclair Cake recipe that is also a huge hit.
No Bake Eclair Cake
No need to heat up the oven, dessert can be made without it! No Bake Eclair Cake is so easy to make and yet it’s the thing everyone is always asking me to make. I love that I can make it the night before serving and it’s made from ingredients that are almost always in the pantry and refrigerator.
If you love easy dessert recipes, these will be perfect for you! 4-Ingredient Almond Joy Cookies | Easy Banana Pudding Cookie Cups | 2-Ingredient Apple Pie Cups | Reese’s Stuffed Brookies
The Ingredients
Here’s what you’ll need to make the No Bake Eclair Cake (the exact measurements and full recipe instructions are below in the printable recipe card):
- Graham crackers
- French vanilla instant pudding
- Cool Whip – be sure to thaw before making the recipe.
- Milk – I used whole milk.
- Chocolate frosting – our 5-minute frosting recipe is delicious and quick, but you can also use store bought. One whole tub of chocolate cake/cupcake frosting from the baking aisle is just right for this recipe.
How to Make No Bake Eclair Cake
Start by whisking together the milk and instant vanilla pudding until well combined. Set the pudding aside to thicken, stirring occasionally.
Once the pudding is thick, fold in the thawed Cool Whip.
Place a single layer of the graham crackers in the bottom of a 9×13-inch pan.
Next, add half of the pudding mixture.
Add another single layer of graham crackers.
Spread on the remaining vanilla pudding mixture.
Add one last single layer of graham crackers.
Melt the chocolate frosting in the microwave in 15 second increments until it is completely melted. Pour the frosting over top of the eclair cake.
Refrigerate the eclair cake for 30 minutes to allow the frosting to set, then cover with plastic wrap and refrigerate for 8 hours.
The refrigeration period is when the layers of graham crackers become soft and cake-like. After the cake has chilled for at least 8 hours, slice into 12 servings.
Variations
Cinnamon Graham Crackers – Try making this eclair cake with cinnamon graham crackers instead of plain. It’s delicious!
Cheesecake Pudding – Instant cheesecake flavor pudding is a really good alternative to the French vanilla pudding.
Chocolate Pudding – To make a double chocolate eclair cake, use chocolate pudding instead of the French vanilla.
How to Store Leftovers
Cover the pan tightly with plastic wrap and keep the leftover eclair cake in the refrigerator for up to three days.
More Recipes You’ll Enjoy
- Cheesecake Stuffed Strawberries
- Funeral Potatoes
- Snickers Cheesecake Bites
- Creamy Bow Tie Pasta Salad
No Bake Eclair Cake
Ingredients
- 3 1/2 cups whole milk
- 2 boxes (3.4 ounces each) instant French vanilla pudding mix
- 16 ounce tub Cool Whip (this is 1 large tub, or use small 8-ounce tubs) thawed
- 1 box graham crackers
- 1 tub chocolate frosting
Instructions
- In a large mixing bowl, whisk together the milk and instant vanilla pudding until well combined. Set aside to thicken for a few minutes, stirring occasionally. Once thickened, fold in the Cool Whip.
- Place a single layer of graham crackers in the bottom of a 9×13-inch pan. Top with half of the pudding mixture. Add another single layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
- Scoop the chocolate frosting into a microwave-safe bowl and heat in 15-second increments until melted, stirring well between each cooking interval. Pour the frosting over top of the eclair cake.
- Refrigerate the eclair cake for about 30 minutes until the chocolate frosting is set, then cover with plastic wrap and chill overnight, or 8 hours.
- Slice the eclair cake into 12 servings and serve chilled.
Last Step:
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96 comments on “No Bake Eclair Cake”
I love this simple dessert! Made with chocolate Graham Crackers and Pistachio pudding was the best!
Thanks Carla!
Everyone loves this recipe!
So happy to hear that Sonya! Thanks!
I changed up a little. I used cheesecake pudding added sliced strawberries on top of first layer then strawberry icing and sliced strawberries on top with a little melted chocolate on drizzled across top
Yum!
Some other ideas to try, cherry or strawberry pudding instead or use red frosting for Valentine’s day. Pistachio (green) pudding instead for Staint Patties Day. could try any other choice of instant pudding mix like: pumpkin, banana, eggnog, ect…, choice of diff. color/flavor frosting like: cream cheese, orange ect.. I love desserts like Eclair/cake. delicious recipe. Thank You
Some great variations there Tina. Thanks!
Can we use 2% milk instead of whole milk?
Hi Prasha. Yes, 2% will work fine as a substitute.
Look delicious I will deffinatly doo this thanks
One box of graham Crackers wasn’t enough, as they’ve made the boxes smaller.
Thanks Deb. Good to know. We’ll update this.
Oh, that would figure. Thanks for the heads up.
Simply love this quick and easy dessert.
Goes well with anything
Thanks Molly!
make this often…always a big hit…I want to make it in lemon version also..
Thank you Sandra!
This recipe is amazing. It is fast and simple to make and everyone loved it.
This was a bust for me. Was the pudding supposed to be prepared because directions were basically just dump in bowl with milk. I used less milk and let it sit 15 minutes. The chocolate just fell thru everything. So disappointed. Sounded so easy and nummy.
Hi Melissa. So sorry to hear this. The pudding mix is just added to the milk. It will usually thicken and then you fold in the cool whip.
Easy to make and delicious a family favorite!
Thank you Michelle!
Could I add peanut butter to this recipe somehow?
After the first layer of Graham Crackers melt the peanut butter enough to thick pour. Pour it on to Graham Crackers let it set and cool. Then cover with pudding/cool whip mixture. Peanut butter must be cold or it will curdle the pudding. Sound delicious!
This is so easy and delicious
Thanks Doreen!
Thank you can’t wait to make it looks so good
Can you freeze eclair cake?
Hi Cheryl. Yes, this cake will freeze well.
Yes
Good flavor, but too much cool whip. I suggest using 8oz tub only. It was soupy and very sweet. Otherwise it was super easy and good.
I’ve made this many times and everyone loves it. My question…
Can I make this in advance and freeze it?
Has anyone tried freezing it?
Thanks Mar. Yes, this cake will freeze well in an airtight container. Hopefully our readers will chime in with their experience with freezing as well.
OMG!!! This dessert was Amazing and super easy to make.
Sofa King Good!
Thanks Chelle!
This cake always gets rave reviews. I’m wondering if it can be made in advance and frozen???
Thanks JB. Yes, this will freeze well. It will be best to thaw in the refrigerator the day before you want to eat it.