No-Bake Eclair Cake (+Video)
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- instant vanilla pudding
- whipped topping (Cool Whip)
- graham crackers
- chocolate frosting
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. 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 DESSERTS?
Originally published: February 2011
Updated and republished: December 2021
No-Bake Eclair Cake (+Video)
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 3 cups milk
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 2 sleeves graham cracker squares (see notes below)
- 16 ounce container chocolate frosting
- In a medium bowl, mix together 2 (3.5 ounce) packages instant vanilla pudding mix, 3 cups milk and 8 ounce tub whipped topping, thawed.
- In an 9×13-inch baking dish, arrange a single layer of the 2 sleeves 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 16 ounce container chocolate frosting (with the top removed) 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!
- 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!
- 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 will need more graham crackers than what I stated above. Be prepared to potentially use the entire box you purchased.
“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.
Can I half this recipe?
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!!
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?
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!!!