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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.
Lea says
Hi Karly, this dessert looks so creamy and yummy. I love simple recipes and this one is ideal – no bake, just a few ingredients and simple to make. Thank you for sharing.
Bee says
Hi Carly
What can I use instead of Graham Crackers please? Would digestives or wafers work? We don’t have Graham Crackers where we live.
Karly says
Hi Bee! We don’t have digestive wafers in the states, so I’m not sure how well those work. After googling, it looks like they may be a good sub.
Amberlee says
Was planning on making this tonight for valentines tomorrow… All I have on hand is a vanilla pudding box 30g that makes 4 servings, this won’t be enough will it? 🙁
Karly says
You could halve the recipe and use an 8×8 baking dish.
Jamie Schneider says
Karly:
Have you tried using almond milk or other non dairy milks?
Karly says
I haven’t, but it should work fine.
Rita Kelley says
I don’t like eclairs because of the chocolate topping, but I like this recipe. Looking forward to making this and trying some of the options mentioned.
Pat Gaddy says
Add a 1/2 cup of sour cream to the pudding and cool whip mixture. You won’t believe how much better it will taste.
Punam Paul says
Looks so delicious! I want a piece!
Wendy Hendrickson says
I make this but instead of frosting I take chocolate candy and melt it and pour over the top of it and put it in the fridge for about 10 to 15 min then serve my neighbors and kids love it.
Cindy Hayre says
Which chocolate candy do you use? I’m making this for Thanksgiving.
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.