Éclair Cake

Scoop lifting piece of eclair cake out of pan.

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 420kcal

Author Karly Campbell

Ingredients

1 box graham crackers around 14 ounces
2 boxes instant French Vanilla pudding mix 3.4 ounces each
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 with a wire whisk until thick and creamy.
Arrange graham crackers in a single layer in the bottom of a 9x13 baking dish.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers and spread remaining pudding over the top.
Add the final layer of graham crackers and spread with chocolate frosting. See notes for easy spreading tips!
Refrigerate for at least four hours before serving. The longer this sets, the softer the graham crackers will get. We like this best around the 4 hour mark, but it's still delicious the next day.

Video

Notes

To make it extra easy to spread the frosting, we remove the foil from the packaging and microwave for 20 seconds or so - just enough to make the frosting very smooth and a bit runny.

We prefer to use honey graham crackers in this recipe, but any flavor you like will work fine. Packaging is shrinking often these days, so you'll just need enough graham crackers to make 3 layers in a 9x13 baking dish.

Plain vanilla pudding in place of French vanilla will work just fine. Just be sure to use the instant pudding mix and not the cooked variety.

Nutrition