No Bake Eclair Cake makes the perfect dessert recipe for any occasion. Beautiful layers makes this cake look so impressive and perfect to make ahead of time!
Eclair Cake is made with layers of graham crackers, vanilla pudding and a delicious chocolate frosting. Each bite is loaded with delicious flavor and is the perfect no bake dessert for a crowd.
This dessert is rich, decadent and all you need is a few ingredients. Let the refrigerator do all the work in this simple and tasty dessert. If you love this dessert, then I know you will love, Philadelphia No Bake Cheesecake Recipe, Cookies and Cream Ice Cream Cake, and Chocolate Icebox Cake.
Table of Contents
Why We Love Eclair Cake
Éclair Cake is the most requested cake anytime we have a family gatherings. I love it because I can make it the night before and it is ready when everyone arrives. All you need is a few ingredients and you have an impressive cake.
The combination of the vanilla, graham crackers and chocolate makes the perfect cake.
Ingredients
- Instant Vanilla Pudding Mix – You can also use French Vanilla Pudding Mix
- Cool Whipped Topping – Make sure the cool whip is thawed before combining with the other ingredients
- Milk – We used whole milk for the rich flavor
- Graham Crackers – We used regular graham crackers but cinnamon graham crackers is another great option.
- Chocolate Frosting – Warm the frosting before spreading on top of the cake
Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas
- Chocolate Eclair Cake – If you love chocolate as much as I do, substitute the graham crackers with chocolate graham crackers and use chocolate instant pudding.
- Banana – Make a Banana Eclair Cake by substituting the vanilla pudding with banana cream instant pudding for a delicious variations.
- Lemon – My family loves lemon desserts. So I like to substitute the vanilla pudding for lemon pudding mix for a delicious twist.
- Chocolate Ganache – Substitute with chocolate frosting with Chocolate ganache topping made dark chocolate chips and heavy cream. Sprinkle kosher salt on top for even more flavor.
- Vanilla Extract – For a delicious warm flavors, add in ½ teaspoon of vanilla extract.
How to Make Eclair Cake
Step 1 – In a medium bowl, whisk together the pudding mix, milk and fold in Cool Whip.
Step 2 – Arrange a single layer of graham crackers squares on the bottom of a 9X13 baking dish. You can break up the crackers to cover the bottom of the dish if needed.
Step 3 – Spread half of the pudding mixture on top of the crackers.
Step 4 – Top with a layer of graham crackers over the pudding mixture. Pour the remaining pudding mixture on top of crackers. Top with a final layer of graham crackers. Cover with plastic wrap and refrigerate for 30-60 minutes to allow the pudding to set.
Step 5 – Remove plastic wrap from the baking dish and evenly spread the chocolate frosting on top. Cover with plastic wrap and refrigerate over night to allow the graham crackers time to soften.
Step 6 – Then the cake is ready to slice, serve and enjoy!
Recipe Tips
- Chocolate Frosting – Microwave chocolate frosting in the microwave for about 15 seconds to soften it. Make sure to remove the lid and foil seal. Stir the frosting and make sure that it’s easy to spread.
- Baking Dish – This cake is perfect to prepare in a 9×13 baking dish. But if you want to split the cake, you can place in two 8×8 pan.
- Refrigerate – Allow time for the cake to rest in the fridge for the layers to thicken and to set.
Frequently Asked Questions
Yes, this is the perfect cake to make ahead of time. We like making it about a day before serving. But you can make it about 2 days in advance. As the cake stores in the fridge the graham crackers will softened which makes this dessert even better.
If you are looking for a substitute for cool whip, I would use whipped cream. You can also use Homemade Whipped Cream for a delicious made from scratch option.
This cake is best served the next day. But store leftovers covered, in the refrigerator for up to 2-3 days.
We do not recommend freezing the Eclair Cake as the texture may change. But if you would like to, it is best to freeze the Eclair Cake as a whole. But you can freeze in slices by wrapping with plastic wrap and aluminum foil and store in a freezer safe container. The cake will last about 2 months in the freezer. Thaw in the fridge when ready to serve.
More Easy No Bake Desserts
We love to hear from you. If you make Eclair Cake, please leave us a comment or a star review.
Eclair Cake
Ingredients
- 2 pkgs instant vanilla pudding mix 3.5 ounces each
- 8 ounces Cool Whip thawed
- 3 cups milk
- 30 Graham Crackers broken into square
- 16 ounces Chocolate Frosting
Instructions
- In a mixing bowl, stir together the pudding mix, milk and Cool Whip.
- Arrange a single layer of graham cracker squares on the bottom of a 9X13 baking dish. You can break up the crackers to cover the bottom of the dish if needed.
- Spread half of the pudding mixture on top of the crackers.
- Top with a layer of graham crackers over the pudding mixture.
- Pour the other half of the pudding mixture on top of crackers.
- Top with a final layer of graham crackers.
- Cover with plastic wrap and refrigerate for 30-60 minutes to allow the pudding to set.
- Microwave chocolate frosting in the microwave for about 15 seconds to soften it. Make sure to remove the lid and foil seal. Stir the frosting and make sure that it’s easy to spread.
- Remove plastic wrap from the baking dish and evenly spread the chocolate frosting on top.
- Cover with plastic wrap and refrigerate over night to allow the graham crackers time to soften.
- Then the cake is ready to slice, serve and enjoy!