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.
Patricia thompson says
Where can i get the french vanilla cake mix from please
Flo says
No French Vanilla Cake Mix required, recipe uses instant French Vanilla Pudding
Karly says
You’re looking for pudding mix, not cake mix. It should be with the other pudding mixes, but if you can’t find French vanilla, regular vanilla pudding works fine.
Winnie Mom says
I’ve been making this for quite awhile. I’ve experimented using whipped cream instead of the cool whip (which I don’t like until they came out with the new cool whip with added whip cream). Use 3-4 oz. softened cream cheese added to the whipped cream which acts as a stabilizer. Then make a chocolate gnache which sets up and stays firmer for the topping. Awesome. I’ve also used the white chocolate pudding mix too.
Ann says
I just printed the recipe and will definitely be making it. I recently had company and had no time to bake. This would have been perfect.
Kelly | Foodtasia says
Oh this looks so creamy and yummy! And so easy make!
Susan says
Forget saying “Where’s the beef?” in French, I want to say “Where’s the eclair?” in French! Never mind. I’ll just make an eclair cake!? ?
Kathy says
I am having visions for making this with puff pastry sheets (baked) instead of graham crackers. I think it might make it more éclair-y. And I can tell people, in French, to open and shut doors, windows, or their mouths. And that is after 3 years of French classes!
Karly says
That sounds delicious!
Anita says
Will be making this. Been slicing bananas[when a little over ripe] and putting between graham crackers since I was a kid. Put in plastic wrap for a few hours or overnight. Gets crackers soft and is yummy. Now I will make this and also add bananas. I love bananas anytime and this really looks Great just as it is.
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Mary says
I have made the recipe with all chocolate ingredients, including witn chocolate
I have made the recipe with all chocolate ingredients, including withing chocolate Cool Whip. The recipe was eaten within one afternoon. It was soooo good.
Linda says
Oh my! I love eclairs, I have to try this sounds so easy. Thanks.
Nonnie says
I make this, but instead of frosting I use choc. fudge ice cream topping just microwave it for a few seconds & its ready to spread on the crackers
rose says
For a more adult taste, I soaked the graham wafers into a mixture of coffee/kahlua (or use any other liquor combination)
Stephany says
I tried this Chocolate Eclair recipe and it is GOOD. Since the recipe was so easy, I allowed my daughter to make it. It was practically gone by the next day. We kept going back in the fridge to get more. A great recipe when you want to prepare a quick dessert for dinner or anytime. ENJOYED THIS – REALLY ENJOYED THIS!!!!!!!! 🙂
Karly says
So glad to hear that! 🙂
Kerri says
I made this for superbowl Sunday and it was a huge hit! I personally don’t like cool whip and I absolutely loved this! It’s so much better the second day, but there wasn’t much left 😉
sylvia says
i made this last night for a little get together at my moms house, everyone was in LOVE! i used regular vanilla pudding and cinnamon graham crackers since that what i had on hand, but it was awesome!!! everyone asked me for the recipe!! love your blog!!
Bob says
I don’t often make desserts, but this was easy! $11.70 total (includes all ingredients, 1/2 gallon of 2% milk)
Thanks Buns!
YiMay says
do you have a recipe for chocolate frosting?
Mary Hamilton says
Real butter, grated, powdered sugar 2 cups, i Tbsp. vanilla, beat on low. I used 1 1/2 STICKS BUTTER. Taste and adjust ingredients accordingly.