This post may contain affiliate links. Read disclosure policy
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.
troublemite says
I do this one all the time and to add a different taste i sometimes layer bananas in sliced . Its Simple , easy to make and fast I found doing it late at night before bed the its perfect for the next day
Kia Tinsley says
Love the recipe!
Bonnie Scott says
I have had it before.. and loved it.. now that I the recipe I can make it when ever I want to Thank you for sharing the recipe!!???
Karly says
Enjoy! 🙂
Maria Silva says
One of my favorite no bake cakes ?
Susan Prince says
Can’t wait to try it Thank you
Jules B says
This stuff is magic. So easy a child could make it, but so creamy and delicious. This is a keeper.
Karly says
Thanks, Jules!
Maggie Martin says
Thank YOU Karly, another 5 lbs I will need to get rid of in January!
You go girl, love your food!
I too skipped French class. cie la vie
Thanks Karly.
Maggie
Maggie Martin says
Forgot to tell you, I am using chocolate grahams for the bottom crust!!
Thanks,
Maggie
Connie Fiero says
Can I use regular pudding Or instant for the topping instead of frosting.
Karly says
I’ve only made this with frosting on top, but you could probably use pudding.
Shilo says
What other cracker or biscuits can you useÂ
Karly says
I’ve only made this with graham crackers, but something like Nilla wafers may work well.
Kimberly johnson says
I make this with chocolate graham crackers-I think it tastes so much better
Maria Meininger says
Made this today. 5 stars. Was absolutely delicious!
Karly says
So glad to hear that! 🙂
Mary says
Made this today for first time as a special treat for my Grandkids who are spending the week with us. Could this recipe be any easier!! Pleased to say they both loved it. Thank you so much, Karly. This will have a place of honor in our desert rotation.Â
Karly says
So glad the kiddos loved it! 🙂
Nancy Lutz says
We loved this it was so good I’m making it again today.
Jakie Conrad says
looks awesome!
Sharon says
If I make this 8 hrs before eating will the graham crackers be too mushy? I want them soft but not mush!
Karly says
I think they’ll be fine. They definitely soften the longer they sit, but I think 8 hours would be fine.
patricia Sialiano-Dodd says
do you make the pudding, or just use the mix in the other ingred.?
Karly says
You mix it with the other ingredients listed here.
Toni Rae Saunders says
So does that mean you just mix the pudding mix with cool whip? Pictures look like the pudding is already made?
Karly says
Hi Toni! You can just mix it all together at once. I was just trying to show the difference in the ingredients in the photos…thought that would make for a more clear photo, but actually looks like it made it more confusing. Sorry about that! 🙂
Becky says
Mix the milk pudding and cool whip? Mine did not turn out so I added another box of pudding mix. I would think next time you would need to mix pudding first then fold in cool whip?
Karly says
Hi Becky! The pudding won’t have set yet, you just mix them all together and pour over the crackers. It sets in the fridge.
Brenda Williams says
Can you freeze this cake ?
Karly says
I don’t think this would freeze well, but I haven’t tried it.