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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.
Amy C says
Easiest recipe I have ever made and everyone loved it. I made it for my Dad since he loves Boston Creme donuts and eclairs and he said it’s his new favorite dessert (after eating 2 pieces!). I was limited on time so I made it the day before and let it sit in the fridge for 24 hours and it was perfect. Also, don’t forget to microwave the chocolate icing. Made it SUPER EASY!
Karly says
Thanks, Amy! So glad you’re Dad loved it!
Nancy says
I am sure I will love this recipe but my son only likes chocolate pudding. Can I use that instead of the French vanilla?
Karly says
It won’t taste the same, of course, but there’s no reason it wouldn’t work. 🙂
NeNe says
I used to make this in the ’70s and everyone loved it. Has anyone tried using real whipped cream instead of cool whip?
Karly says
I think real whipped cream would work, so long as it’s stabilized. 🙂
Barbara says
This is a great recipe but I always substitute real whipping cream (35%)
In any recipe calling for Cool Whip.
Michele Gill says
Great recipe, however it says use 1 package of graham crackers. In fact, at least 2 or 3 packages were needed. Do you mean 1 box ?
Karly says
Yes, a full package or box of graham crackers will be needed – or very close to it. 🙂
Fred says
You are so boring and wordy that i lost interest. Went to another site.
Karly says
Bye!
CJ007 says
Rock on Karly ? I found your blog cute and interesting and the recipe is insanely delicious! I guess for Fred’s insults and finding your blog “wordy”… he didn’t notice the “jump to recipe” tab at the very top for people like him??. Keep up the awesome work??????
Olivia says
You are rude, Fred.
Jeanne Knarzer says
Love recipe
Karly says
Thanks, Jeanne!
Sandra Cannella says
Was wondering if you could use chocolate graham crackers in this recipe?
I love the plain but I so love the chocolate graham crackers.
Karly says
I’m sure they’d work just the same as regular graham crackers. 🙂
Carol says
This was so easy and really yummy!!! Thank you!
Karly says
Thanks, Carol!
Juliea C Branyon says
This is so good
Suzanne Harford says
Imlove this recipe. I made this many years ago but loss the recipe. So happy you posted it. Thank you so much.
Karly says
Glad you found it, Suzanne!
Wilma says
I lovvvvve this recipe!
Karly says
Thanks, Wilma!
Laurie Shepardson says
My late Sis-in-law used to make something like this and I loved it. I can’t wait to try your recipe. Looks way easier than hers. Also, Cool Whip is full of chemicals, but oh my gosh-it is so delicious! Perfect for certain recipes like this one.
Karly says
Hope you enjoy! Happy Thanksgiving!
Rhonda says
I love this recipe so much. But I have hated making it because putting the icing on was always a pain. What a genius tip to warm it and pour!!! I can’t wait to make it again now.
Karly says
Yes! It looks so smooth and pretty when you pour it over the top too. 🙂
Sharon Mink says
How long do you put the frosting in the microwave? Thank You!
Karly says
We just do it in 30 second bursts until it’s pourable, stirring each time to check on it.
Memories of the Holidays says
My Aunt made this every year in the 1960’s thru 1970’s It was a holiday favorite with out cool whip or frosting. She did 2 layers one chocolate & one vanilla. We always had a wonderful Italian feast first and later finished with pudding.
Cheryl Cannon says
Best no bake cake ever. So easy