Eclair Cake
Eclair Cake is an easy no bake dessert that has layers of graham crackers, vanilla pudding, whipped topping and topped with chocolate frosting!
A Simple, Summertime, 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. The idea with this delicious cake is, the graham crackers soften up when it sits overnight so they are no longer crunchy at all. So you get the flavors of an eclair, basically, but in a much easier to make way!
I have made this several times and always get rave reviews! Thank you for something simple and impressive for those of us that don’t bake.
– Klaire
Frequently Asked Questions:
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 French vanilla, chocolate or cheesecake pudding. I’ve made it with banana pudding and added some sliced bananas to the filling. You can top with Cool Whip instead of a chocolate frosting. You can substitute the graham crackers with Nilla Wafers, chocolate graham crackers or cinnamon graham crackers.
So many flavor combinations you can experiment with!
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. It is a great dessert to make the night before you plan to enjoy it.
If you don’t want to use the store-bought stuff, you can make this homemade frosting. It will be more like a glaze and not too thick.
Ingredients:
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
¼ cup milk
½ cup salted butter
1 teaspoon vanilla extract
Directions:
In a medium saucepan, whisk together the granulated sugar, cocoa powder, and milk. Over medium-high heat, bring the mixture up to a boil and remove it from the heat. Stir in your butter and vanilla extract. Keep stirring until all of the butter is melted.
Pour the chocolate glaze over the éclair cake and spread it into an even layer. Place in refrigerator for at least 4 hours (overnight is best) to allow the graham crackers to soften and the glaze to harden.
No. Freezing eclair cake is not recommended. It does not defrost well and the texture becomes unappetizing in my opinion but if that doesn’t matter to you, then go for it!
This dessert can be covered and stored in the refrigerator for 2-3 days.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- instant vanilla pudding– you MUST use instant pudding mix, don’t mix it up and grab a box of the Cook N Serve mix. That stuff won’t set up properly because it needs heat to set up.
- whipped topping (Cool Whip)– also know that you can use a smaller 8 ounce tub of Cool Whip if you want, it will just be a bit thinner. As for homemade whipped cream, I suppose you could do that but homemade whipped cream doesn’t stay as stabilized as the whipped topping. Also, it takes the easiness out of this whole thing, but, I guess it could be done, just know that I haven’t personally tried it.
- milk– I haven’t tried this with nondairy milk. However, I do know that soy milk does NOT work with instant pudding- it won’t set right.
- graham crackers– I suppose you could use graham cracker crumbs, but you won’t get the nice looking layers like you do with regular graham crackers. These do get very soft after it sits if that is a concern for you. They’re meant to soften up to make this like an eclair – hence the name of the recipe.
- chocolate frosting– I shared an alternative in the FAQ (Frequently Asked Question) section.
How to Make Eclair Cake
In a medium bowl, mix together the pudding mix, milk and Cool Whip.
In a 9×13-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. Wait at least 4 hours before digging in (overnight is best). 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 DESSERTS?
Eclair Cake
Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding mix (must be INSTANT, not cook & serve)
- 2 ½ cups milk
- 16 ounce tub whipped topping, thawed (larger tub, Cool Whip)
- 14.4 ounce box graham crackers
- 16 ounce container chocolate frosting (see notes below for homemade frosting)
Instructions
- In a medium bowl, mix together 2 (3.4 ounce) packages instant vanilla pudding mix, 2 1/2 cups milk. Then gently stir in 16 ounce tub whipped topping, thawed.
- In a 9×13-inch baking dish, arrange a single layer of the 14.4 ounce box graham crackers on the bottom. You may have to break them up a bit to fill in all the spaces.
- 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 16 ounce container chocolate frosting (with the lid and aluminum foil removed) in the microwave for about 10 seconds to soften – DO NOT MELT. You don't want it melted, just easily spreadable.
- Take out and stir frosting. It should be easily spreadable now. If it did melt, allow it to cool a little bit until it is pourable but not totally melted and too liquidy. If it is not soft enough, put it back in for a couple more seconds at a time, stirring after each time until it stirs easily.
- 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 for at least 4 hours (overnight is best).
- When ready, slice and serve!
Video
Notes
- UPDATE: Since first sharing this recipe in 2011, it appears different brands put different amounts of graham crackers in each sleeve. Some brands are also making smaller sleeves so you don’t have to open a whole full sleeve. And some brands are also getting cheap and putting less graham crackers in a box. So, it is possible you may need to use the entire box you purchased.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: February 2011
Updated photos and republished: April 2026
Can I half this recipe?
Delicious
So Yummmmmmy! My wonderful manager (who loves to bake) made this for work for my birthday! It got rave reviews from everyone! One co-worker said “We might need to make this once a month or even once a week!”
I can make this with sugar free pudding and sugar free frosting. It still tastes delish.
Yay! Thanks so very much Laurel!
I got this recipe from my mother in-law in 1993. And it has always been a hit!! It’s my easy but delicious every time. Definitely makes a great impression!!!
Yes! Gotta love those easy (but super yummy!) desserts!
Sounds like an easy dessert to make and serve, except for the fact that no measurements are listed. How does anyone know how much of each ingredient, when it is not shown?
Hi Martha, As you scrolled down to leave a comment, you scrolled right past it. 🙂 There is a printable recipe towards the bottom of the post that gives you all of the exact measurements and you can print it out as well if you like.
Can I do a ganache on top of it instead of the tub of frosting?
I have made this twice. Once with the vanilla/chocolate and once with the White chocolate/chocolate both were a big hit. We enjoy the latter, best. Thanks for sharing a quick, easy and tasty desert.
Yay!! Love it and I love that you are experimenting with different combos of flavor!!
Hi Brandie,
Okay to cut recipe in half for 2? Would like to make recipe for reunion in July; should pan sit on ice since it’s outdoors and dinner at 6:00 pm.
Absolutely! I do it all the time! This definitely needs to stay cold right up until serving. 🙂
So will this work if I cut the recipe in half and use a smaller pan? Just my husband and I!
Instead of cool whip, could I use whipped cream?
Bev Bauer
Can I use almond or lactose free milk instead of milk in any of these recipes?
Hi Beverly, you could probably use the lactose free milk. It’s still milk – just with the lactose removed.
caution when using non-dairy milk products: i don’t know about other miks but DO NOT try to use soy milk for pudding. for some reason, it doesn’t thicken enough.
I think I can make this for the diabetics in my house, like me. All I need to find is some form of sugar free graham crackers. This recipe is too good to pass up. Thanks for this and all the good recipes you post!!
I like it made with vanilla wafers rather than graham crackers. I”ll bet you can find sugar free vanilla wafers.
Vanilla wafers sound good!
This looks so good I’m going to make this but I’m using cheesecake pudding and vanilla pudding! Yum!!????
That sounds SO good!! Great idea!
I make it with cheesecake and shire chocolate pudding
I haven’t had this in ages and now I want some so bad!!! YUM!
Love this recipe and there are so many variations! Changing pudding flavors, crackers or frosting. My favorite variation so far is to use coconut! I used 1 coconut pudding and 1 cheesecake pudding and add shredded coconut in between the layers. Then add some coconut on top of the frosting. Yum!
My daughter uses french vanilla pudding. It just adds an even richer flavor!
Today is Friday and I am bringing this to a Memorial Day gathering. We will not be having this until Sunday evening. Would it be ok if I make it tonight and leave in fridge until Sunday?
I also have made this for years. However we call it shameful pie because it is so easy to make, it’s shameful. Ha ha1
If you can’t wait like my family – simply dip the cracker sheets in milk for a couple of seconds. Finish building the dessert and enjoy immediately! I’ve done it many times!
Major hit in my house! I tried with banana pudding and a layer of bananas above each layer of pudding. So so good.
the best ready made frosting for this used to be jiffy fudge frosting in a box, just add hot water ,so easy , but i cant find it anymore , most other chocolate frostings do not set the same and are too sweet !
I love this dessert! I like to use one box coconut pudding and one box vanilla or cheesecake pudding. Then I add coconut flakes to each layer. SO GOOD. People never know how easy it is to make.
This is fabulous made with pistachio pudding and chocolate frosting for a St. Patty's Day potluck!
I've been making this dessert for years and it's always a hit!! Quick, easy, and so yummy!! Try it with different flavors to change it up!!
All I can say is, EASY, DELICIOUS, A HUGE HIT, FANTASTIC, A REPEATER!!!
This sounds very good and so easy. My family does not like cool whip, if it possible to use the real stuff in a can?
I just made this! I used the low fat graham crackers, sugar/fat free pudding, lite whipped cream, and regular chocolate fudge icing!! I try to cut out calories when I can. Can't wait to have it for dessert tonight!
Love this dessert, but won't eat Cool Whip. Any low calorie solutions. Whipped Cream is a little too fatty for me.
My mom has been making this for years since we were little and we never knew what it was called we always just asked for yum yum cake!So exciting to have a proper name for it! Love your recipes!
Hi Brandie! So, I have been patiently waiting to make this cake (it just didn't seem like a "winter" cake), and today I've decided the wait is over! Only thing…I didn't have any Vanilla pudding 🙁 No worries though, I did have 1 White Chocolate pudding mix and 1 Cheescake pudding mix(I'm doubling the recipe of course). Undaunted, I set forth, and let me tell you…OMG…it is good! I love the creamy yet tangy flavor from my pudding combo! I can def see where you could let your creative juices,..errr…puddings flow with this recipe! Thanks for posting!
I always wanted to tell you that my dinner menu tonight is straight from The Country Cook; we're having Cheesy Chicken Tater Tot Casserole with a garden salad, and Eclair Cake for yummy dessert! Thanks Again! Kim
What the what??? This cake looks amazing and it is just that easy??? Wow!
I've been making this for years and my only difference is that I make the ganache from scratch. This is the best desert, and I'm so happy you posted it!!
I made this today, and needless to say, it did not make it 'overnight' in the fridge. I held-out for about 5 hours and then I absolutely HAD to 'test' it! (-My kids are going to be SO mad at me when they wake up to find Mommy ate a piece when I told them it had to sit overnight! LOL). It is absolutely delicious! This one will stay in my recipe box for sure!!! Thank you for sharing!
Yesterday my 5 yo granddaughter Kyra & I made this….we can hardly wait until tonight to eat it!!! I made it sugar free. Thank u for sharing…..<3
I have linked to this recipe on my Tumblr blog, I hope that's okay! Thinking about making it for my mom's birthday 🙂
Sheri, bless your heart, you made your own birthday cake. You should live closer to me, I woulda made one for you! I really hope you enjoy your special day and I hope you enjoy your cake too!!
I made this for my Birthday! It is in the fridge awaiting frosting. I can't wait till tomorrow when I can actually eat it!
Brandie – this looks delicious! I would LOVE it if you would link this up to my party that is going on at http://www.projectqueen.org. I HAVE TO MAKE THIS SOOOOON!!!
Thanks so much Brandie! I'm your newest follower!
im gonna try this with banana pudding and bananas layered in it
My husband is going to LOVE THIS! Eclairs are his #1 dessert. Thank you for sharing this!! I can't wait to try it 😉
Eclair cake! OMG. Awesome. I need to do this.
I make this ALL the time! Love it. I actually did a post about it a while back, too. So easy, and sooooo good.
oh these look great, i'd love it if you linked them up to Savory Sunday!! (the hop is open right now, and all week)
That just looks fantastic. I cannot wait to give it a try.
You were featured at Today's Top 20! Hooray!!
Amanda
http://www.todaystoptwenty.blogspot.com
Wow! This looks fabulous and so easy! I think I have all the ingredients in my pantry already! I was going to take a dump cake to my next potluck, but I think I will have to try this instead!
~JamieS@ Scattered Thoughts of a Crafty Mom
WOWZA!
Who would have thought of making an eclair a cake? I love eclairs and love your idea, here! Looks brilliant, although I do think I would be tempted the whole lot!
Delicious dessert and easy to make! Thanks for sharing!
Mmmm, that looks and sounds amazing! I'm featuring this at womenwhodoitall.blogspot.com
🙂 Jill
I am all over this recipe. Chocolate + Eclair+ easy= my type of food! THanks