No Bake Eclair Cake

This post may contain affiliate links. Please read our disclosure policy.

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 on a white plate with whipped cream

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.
ingredients to make No Bake Eclair Cake

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.

mixing vanilla pudding and Cool Whip together in a teal bowl

Place a single layer of the graham crackers in the bottom of a 9×13-inch pan.

a single layer of graham crackers in a pan

Next, add half of the pudding mixture.

pudding over top of the graham crackers

Add another single layer of graham crackers.

next layer of graham crackers

Spread on the remaining vanilla pudding mixture.

final layer of vanilla pudding

Add one last single layer of graham crackers.

topping the cake with 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.

pouring melted chocolate frosting over 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.

finished eclair cake

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.

a slice of No Bake Eclair Cake

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.

No Bake Eclair Cake

More Recipes You’ll Enjoy

Easy No Bake Eclair Cake
5 from 60 votes

No Bake Eclair Cake

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!
Servings: 12 servings
Prep: 20 minutes
Chill time: 8 hours
Total: 8 hours 20 minutes

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:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Calories: 464kcal | Carbohydrates: 77g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 451mg | Potassium: 295mg | Fiber: 2g | Sugar: 55g | Vitamin A: 174IU | Calcium: 152mg | Iron: 2mg

Categories:

No Bake Eclair Cake on Pinterest

Leave a Review!

We LOVE hearing from you! Submit your question or comment here.

Your email address will not be published.

Your email address will not be published. Required fields are marked *

Recipe Rating:




I accept the Privacy Policy

47 comments on “No Bake Eclair Cake”

  1. how long will this keep in the fridge? I’d like to make 2 batches, one for home and one for work that will be taken in 2 days later.

    1. Hi Ash. This lasts about three days due to the graham crackers getting soggy. It will last longer than that, but you may not prefer the texture.

    1. If you are trying to cover the whole pan, you can use toothpicks and rest the plastic wrap on the toothpicks.

  2. 5 stars
    Just a tip…..I add a teeny capful of vanilla extract and a teeny capful of almost extract to the pudding/Cool Whip mix. REALLY kicks up the flavor!

  3. 5 stars
    I’ve made this recipe twice and family loved it. But, both times it didn’t set and was mushy but delicious. I let it set overnight so plenty of time to set. Any suggestions?
    Will use this recipe again!

    1. Hi Tami. Glad the family loved it. My only suggestion would be to try refrigerating the pudding/cool whip mixture to set before pouring it over the graham crackers. Hope this helps.

  4. Priscilla pthibhorn@aol.com

    5 stars
    I’ve made this several times and always a hit! I am bringing it to a family reunion and wondering if I could freeze it the night before? The drive will be over 2 hours.

  5. Debbie Elliott

    5 stars
    I have made this for years after my ex sister in law shared recipe with me. All of a sudden I became this amazing dessert maker because of it!!! Everyone always loves it and I take home an empty pan!!
    ***One thing to note***
    The Graham cracker companies all began to make the crackers ‘narrower’ and 1 box does not complete a 13×9 pan anymore! It takes 1 full box and 1 pack out of a second box. Should be noted on the recipe ingredient list!!!

  6. 5 stars
    A family favorite after trying this. I have made it many times. So easy, delicious and great for summer because no baking!
    HOW LONG IN ADVANCE CAN I MAKE THIS?

    1. Thanks Jo! It will store well for several days, so you can make it a day or two in advance but will always do better making it the morning of or night before.

  7. 5 stars
    At a family reunion this was served and I fell in love. Being diabetic I needed to modify so I could enjoy it. Sugar free French vanilla pudding, 2% milk, sugar free Cool Whip, low sugar graham crackers, a quarter tsp pure vanilla, and sugar free whipped chocolate cake icing tinned with a touch of 2% milk. Refrigerated it overnight and perfect! Don’t bring any leftovers home when I bring to a get together.

  8. 5 stars
    I made this for my in-laws get together for Mother’s day. It was a hit!! I was honestly very surprised at how good it tasted. Tasted like smores!

  9. Can u please tell me that, if we use regular whipping cream instead of cool whip, how many litres would be equivalent to 16oz cool whip, as per this recipe?

  10. Had this at a friends – was pretty delicious! Can I make with cook&serve vanilla pudding and let it cool down before mixing cool whip in- hubby prefers it to instant pudding…

  11. Bradleigh H Horton

    5 stars
    I made this dessert one Easter Sunday, and it came out right. I’ll make it again on another occasion

  12. Roberta Mccardle

    5 stars
    Love the no bake eclair cake but I need a recipe for the frosting. I don’t like the store bought tubs.

    1. Hey Roberta, if you click on “Chocolate Frosting” under The Ingredients in the post it will take you to our chocolate frosting recipe.

  13. 5 stars
    I guess I used the wrong pudding because my ‘pudding’ is runny. It’s… kinda gross to look at actually. If you ever wonder what happens when an easy recipe meets a woman who hasn’t had to cook for years because her husband does it all… my gloopy monstrosity is it. She says instant pudding in the recipe. I was surprised today to learn that there actually is a difference. In puddings. And that difference MATTERS. Recipe 5 stars. My ability to follow instructions… not so much.

  14. This turned out beautiful..was do easy to make..however went to take saran wrap off and it removed most of my icing…so needless to say couldn’t take it for Xmas eve dessert….

    1. I found putting it in fridge about hour then putting plastic wrap on it worked great..

  15. 5 stars
    I used Sugar Free Pudding, Sugar Free Cool Whip and Sugar Free Frosting. Guess you can say a healthier version with way Less Carbs and Sugar.

  16. 5 stars
    I absolutely love kitchenfunwithmy3sons.com I have learnt so much from you! Thank u for all your amazing creations!!! Y’all are the bomb.com lol ❤️❤️❤️

  17. 5 stars
    Wonderful! Made for church fellowship time! Everyone loved it ! Someone called it the most sinful desert ever I used crushed butterfinger bar in the filing mix! Yum! Whipped cream on the side!

  18. Sherri Redwine

    5 stars
    Ive made this recipe for years except i use 3 c of milk (instead of 3 1/2 c)and the 11oz pudding( instead of 3.4oz) also i have found that the Pillsbury Fudge icing is the best! Makes it fudgy

  19. 5 stars
    Well I didn’t have vanilla pudding but I had chocolate, and I didn’t have chocolate frosting but I had cream cheese frosting. I’m giving that a whirl. Not sure how it will taste, it’s just setting up. But it looks good..

  20. 5 stars
    i am thinking to put chocolate pudding on the bottom layer then vanilla pudding on the top layer my friend uses hersheys syrup instead of frosting on the top

  21. 5 stars
    I made the cake with this recipe except I substituted Butter cookie for the graham crackers. Everyone wanted the recipe.

    1. Svetlana Zaremba

      There are a few kinds of Cool Whip: 
      dairy, non-dairy, dairy lite (lower in fat) dairy with full fat, fat-free dairy