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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.
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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!
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
Add as Google Trusted SourceNo 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yummy
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.
Thanks Priscilla. Yes, I think you could freeze and it would thaw ok for the drive.
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!!!
Thank you
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!