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
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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35 comments on “No Bake Eclair Cake”
I’m going to try this
I used pecan coconut frosting because it was all I had but turned out great
Awesome my family loved it ❤️
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!!!
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?
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.
I love this recipe, it’s easy to make, I make homemade chocolate icing for the top.
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.
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!
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?
I use a small container of whipping cream instead of cool whip..500 ml
I am excited to try making this recipe for Chocolate Eclair Cake
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…
I made this dessert one Easter Sunday, and it came out right. I’ll make it again on another occasion
It’s also wonderful topped with chocolate ganache
Love the no bake eclair cake but I need a recipe for the frosting. I don’t like the store bought tubs.
Hey Roberta, if you click on “Chocolate Frosting” under The Ingredients in the post it will take you to our chocolate frosting recipe.
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.
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….
Try stiff tin foil next time, with a deeper pan. 🙂
I found putting it in fridge about hour then putting plastic wrap on it worked great..
Love how easy this recipe comes together!
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.
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 ❤️❤️❤️
Thanks Heather!
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!
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
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..
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
I made the cake with this recipe except I substituted Butter cookie for the graham crackers. Everyone wanted the recipe.
this is a 5 star for the summer i make it all the time
Don’t call Cool Whip whipped cream. It’s non-dairy.
There are a few kinds of Cool Whip:
dairy, non-dairy, dairy lite (lower in fat) dairy with full fat, fat-free dairy
Looks very easy and delicious
Ive made this a couple of times, and my entire family goes nuts for it! So very delicious!