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I’ve been making this no bake eclair cake since I was a kid! It’s such an easy recipe, but it’s always a big hit! This recipe was originally published in April 2010 and has been updated with new photos and a video. Enjoy!
When I was in high school I decided to learn to speak French. I signed up for French class and I proceeded to learn how to say, well, not a lot.
I can easily say “I don’t know” and “Where’s the beef?” Other than that, I don’t know much French. That probably has something to do with how often I skipped class in favor of a long lunch break.
Even back then, food was important to me. Even cafeteria food.
Our school had the best chicken sandwiches, baked potatoes, and salad bar around. Seriously. I sometimes dream about those chicken sandwiches.
Anyway, French class wasn’t high on my list of priorities, except for the one or two times a year when we had a food day.
Each student had to bring in enough food for the rest of the class and the food had to be, you guessed it, French food.
And, no, our teacher wouldn’t allow us to bring in French fries from McDonald’s. I asked.
Each food day, I made this same chocolate eclair cake. It’s sort of an éclair, which is totally French, only this éclair is decidedly not French at all. It’s still tasty as all get out, though, and I still make it every now and again and pretend that I’m wandering around Paris asking people where’s the beef.
How to make no bake eclair cake:
This starts with a couple boxes of pudding mix and some Cool Whip. I know I’ll get some flack from a few of you, but you know what? I don’t care. This recipe is perfectly easy and convenient and sometimes Cool Whip is delicious.
Whisk all that goodness together and you’ll have a nice thick mixture to spread between layers of graham crackers.
The pudding does magical things to the graham crackers. The crackers soften up so perfectly and take on this amazing cake like texture. It’s seriously so good.
I like to soften up a jar of chocolate frosting in the microwave just enough to get it to a pourable consistency. Pour that frosting right over the top of your cake and spread it out.
This needs to chill in the fridge for a bit and then you’re ready to dig in!
More easy dessert recipes you might like:
7 Layer Bars: These aren’t your traditional bars – they’re my chocolate peanut butter version!
Perfect Chocolate Chip Cookies: No chilling the dough, ready in 20 minutes, thick chewy perfection!
Double Chocolate Chip Cookies: If you need a dose of chocolate, this is where to go.
Caramel Ritz Bars: These start with a bunch of Ritz crackers and some caramel sauce. Heaven.
Éclair Cake
Ingredients
- 1 package graham crackers
- 2 packages 3.4 oz instant French Vanilla pudding mix
- 8 ounces Cool Whip thawed
- 3 cups milk
- 16 ounces chocolate frosting
Instructions
- In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well.
- Arrange graham crackers in a single layer on the bottom of a 9x13 baking dish.
- Pour half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers and pour remaining pudding on top.
- Add the final layer of graham crackers and spread with chocolate frosting. You may need to soften the frosting up a bit in the microwave to help it spread easily.
- Refrigerate for at least four hours before serving.
Ashley says
Yummmmmm who cares that this isn’t totally homemade – it looks SO good!
Regan says
OMGosh… I had totally forgotten this recipe. I used to make it years ago and loved it! So glad I found your blog (thru foodgawker) and noticed this recipe!
BethieofVA says
This IS the best stuff isn’t it? My late mom used to make this for all our family functions. I need to make it again, soon.
Chris M. says
I’ve made this before but I’ve always wondered if using chocolate graham crackers or even cinnamon. Any thoughts?
Cake in my face says
Heard chocolate graham crackers and white chocolate pudding is delish!Â
Cookie says
Eclairs are so yummy and this cake seems so easy to make!
Tupper says
Very cool- you know and I know how personally satisfying it is to make things from scratch. But during the workweek recipes like this are great- I’m saving this one- Thanks abunch!
carey says
I have made this several times and it is AMAZING! I truly love this recipe! It does strangely taste a lot like an eclair. A real crowd pleaser.
sandra says
Cake is my favorite!I like all kinds of tastes.But i cannot do that at home.
TaraTakesCake says
i love making everything from scratch and avoiding processed foods too….but this looks RIDICULOUSLY GOOD. i want to make this ASAP. i know my family will judge me until they take the very first bite!! i am sure it is as delicious as your pictures look
grace says
this is a treat that my family has all the time–birthdays, holidays, wednesdays, it’s a winner. i like to use a richer, ganache-type frosting, but i have no doubt that a tub o’ pillsbury would be just as tasty. the best part is that it gets better day after day, IF you can keep from eating it all immediately. 🙂
Memoria says
Well, even though it has processed foods, it looks delicious. Thanks for sharing this lovely cake and your cute story. I wish I would have taken French at an earlier age! Now I want to know how to say “Where’s the beef?” LOL!
Michelle says
I’ve had this bookmarked for ages and haven’t gotten to it yet. Thanks for the reminder. Looks yummy.
Barbara says
Super job, Karly! I love this…it’s easy to put together and makes such a great presentation. Who cares if you used packaged products once in a while?
Em. says
Dang it, woman, now I want eclairs … like the ones I ate from the little boulangerie in Grenoble when I lived in France. Mmmmm custard, my dearest friend. Ooooh, and the petite cerises … and the fruit tartlets … and the baguettes.
It’s going to be a long afternoon …
genesis says
i forgive you for buying boxed stuff 🙂
im really gonna make this tonight. i have a friend who had knee surgery and this seems like just the right stuff to dull the pain 😉