No-Bake Eclair Cake is a dessert that has layers of graham crackers, vanilla pudding, whipped topping and topped with chocolate frosting!
AN EASY LAYERED DESSERT
This Easy No-Bake Eclair Cake is not only simple to make but it is absolutely scrumptious. Absolutely no stovetop or oven is needed! The hardest part? Waiting to eat it! This is a great dessert for a crowd.
FREQUENTLY ASKED QUESTIONS:
Graham crackers, instant vanilla pudding, whipped topping, milk and chocolate frosting. Only five ingredients and can be made in just a few minutes!
It's really easy to switch up the flavors. You could use chocolate graham crackers and vanilla pudding. You could substitute the vanilla pudding with chocolate or cheesecake pudding. So many flavor combinations you can experiment with! I've seen folks use strawberry pudding with a strawberry frosting. Or a cheesecake pudding with a strawberry frosting. Lots of options here!
This dessert does not take long to prepare but it definitely needs time to set up. Make this the night before you actually need to serve it. It helps the graham crackers to soften and gives time for everything to set up.
No. Freezing eclair cake is not recommended. It does not defrost well and the texture becomes unappetizing.
This dessert can be covered and stored in the refrigerator for 2-3 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- instant vanilla pudding
- whipped topping (Cool Whip)
- milk
- graham crackers
- chocolate frosting
HOW TO MAKE ECLAIR CAKE:
In a medium bowl, mix together the pudding mix, milk and Cool Whip.
In a 9x13-inch baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
Spread half of the pudding mixture on top of the crackers. Layer another layer of graham crackers over the pudding mixture. Then layer the other half of the pudding mixture on top of crackers. Top with a final layer of graham crackers. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
When pudding has set up, put the tub of chocolate frosting in the microwave for about 15 seconds to soften slightly (remove lid and aluminum foil top before microwaving.) Take out and stir frosting. It should be easily spreadable now. Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
Place plastic wrap over top of dish and put back in fridge. Now, forget about this dessert until tomorrow. This dessert gets better over time. The graham crackers need time to soften up.
When ready to serve, slice in squares and enjoy cold!
CRAVING MORE EASY, NO-BAKE DESSERTS? THESE ARE A MUST TRY!
No-Bake Eclair Cake
Ingredients
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 8 ounce tub whipped topping (COOL WHIP), thawed
- 3 cups milk
- 2 sleeves graham cracker squares
- 16 ounce container chocolate frosting
Instructions
- In a medium bowl, mix together the pudding mix, milk and Cool Whip.
- In an 9x13-inch baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
- Spread half of the pudding mixture on top of the crackers.
- Layer another layer of graham crackers over the pudding mixture.
- Then layer the other half of the pudding mixture on top of crackers.
- Top with a final layer of graham crackers.
- Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.
- When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove lid and aluminum foil top before microwaving).
- Take out and stir frosting. It should be easily spreadable now.
- Remove plastic wrap from dish and evenly spread chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over top of dish and put back in fridge and let it chill overnight.
- This dessert gets better over time. The graham crackers need plenty of time to soften up.
- When ready, slice and serve!
Video
Notes
- You must use INSTANT pudding so be very careful when purchasing. The instant pudding is right near the cook and serve pudding. The cook and serve pudding will not work in this recipe.
- This dessert does not take long to prepare but it definitely needs lots of time to set up. Make this the night before you actually need to serve it. Try using chocolate graham crackers with white chocolate pudding!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: February 2011
Updated and republished: December 2021
Deb
In a hurry I forgot to put the cool whip in with the pudding! Can I put it on top when ready to serve?
Always rushing
Pixie
Easy to make and was really good. Everyone loved it!
Carolyn Miller
This is wonderful if you use banana flavored pudding as well. You can add banana extract to vanilla. Kinda like bananas dipped in chocolate. Winner
Kristie
Super good, and an easy recipe. Only thing, it takes more like 4 sleeves of graham crackers (I bought the Honey Maid family size box). Its a good dessert, easy and fast.
Ulrike Roberta stuck
My Family loves it , i also slice banana and put it in the middle Delicious !!
Wilma Haumesser
I have made this recipe numerous times! Everyone loves it!
Koko
Can you freeze
Robin
No, it changes the texture of the ingredients.
Carleen Fleming
It was very easy made the night before . It was a delightful dessert , I would make it again.
Mary Jo hawkins
Have been making this delight for over 26 years for special occasions, and sometimes just for yums. I like to use the cinnamon accented grahams, as it breaks up the chocolate flavor a bit. Some in my family cannot tolerate the richness of the straight frosting topping to the little bit of cinnamon helps. Also, I melt the chocolate frosting and drizzle it on each layer. I usually make it three layers deep.
I'd like to add that only three to four times, in all the seasons and occasions I have made this dessert, has it set up the full three days in the fridge to "cure". When I am home alone to let it do so...yummy stuff!
MaryAnn Alek
I have made this dessert many times over the years and everyone just loves it ! The only thing different I did was I used the French vanilla pudding and have used it ever since . So give it a try I know you will love it ! Enjoy and Happy Cooking !
MSUfan
This is delicious! So easy to make.it will be a regular around here. Our beach crowd is going to love this recipe!
NedFlanders
I made this for my nephews today and they loved it. I made it early afternoon and served it around 8pm so the crackers had softened. The only thing is that it's a bit too sweet for me. I think the next time I make it I'll made a dark chocolate ganache and look for a pudding that's not as sweet. Also, I bet it tastes great with fresh strawberries on the side.
Todd P Fichtner
is it OK to use cooked pudding if you don't have instant pudding
Dianne, Ny
I made this EASY cake EVERYONE LOVED IT ! Really delicious and what a pleasure that is is so quick and easy