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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.
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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.
Erin @ One Particular Kitchen says
This looks so good!! This will definitely be appearing on a table near me soon. 🙂
Holly says
Tried my hand at some real French baking recently and this may be more my speed. It sounds delicious and kid friendly!
Cherine says
This is irresistible!
Rick says
This is my kinda recipe! Just layer everything together.
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Sarah says
I just found you through TK and make your granola bars (added flax seed and sunflower seeds to use ’em up…awesome by the way, and I’ve tried lots!)
This eclair looks so good. Reminds me of a dessert I had when I lived in Brazil…so good!