This no bake Eclair Cake is easy to make and is always a hit! This easy creamy cake is topped off with a simple chocolate glaze for a totally irresistible bite.
I love having an arsenal of dessert recipes at my fingertips. In my kitchen, I keep a separate box for all the different recipe cards, newspaper cut-outs, and cookbook photocopies that I have around. One section of that box is labeled “Best Desserts.”
The star of that section is this recipe for eclair cake.
This is a “no bake” recipe that’s about as easy to make as you could imagine. No bake desserts are a love of mine, and this recipe is a great example.
You mix up the eclair filling, line a baking dish with graham crackers, and whip up a glaze.
It’s super easy, but makes enough to feed a crowd. Honestly, the hardest part of making this recipe is waiting overnight for it to sit in the fridge!
I love bringing this recipe to cook outs. Something about a hot burger fresh off the grill really complements a smooth, creamy bite of this eclair cake.
Give it a try.
Sitting Overnight: As much as you might want to, you cannot skip the overnight wait time. This dish absolutely has to sit the fridge for the whole night in order to come out right. The time in the fridge helps the éclair cake to set up, and it gives the graham crackers time to absorb some of that creamy cake texture and get soft, mushy, and moist. Without the time in the fridge, your finished dish won’t have that soft, almost pudding-like texture.
Sugar Free: One of the things that is great about this recipe is that you can substitute sugar free mixes into the recipe. If you’d like, feel free to use a sugar free pudding mix or sugar free cool whip. The glaze ends up being pretty sweet, so I hardly notice a difference in taste when I use the sugar free versions.
Glaze: I’ve had a few people tell me that they use their own homemade frosting on the top instead of the glaze I use in the recipe. That’s totally fine, of course. Whatever frosting recipe you want to use is fine. I like this glaze because it’s not too heavy, and it doesn’t overpower the taste of the éclair cake. I would recommend against using a really heavy frosting.ƒ
- 2 3.4 Ounce Packages Instant Vanilla Pudding
- 3 ½ cups whole milk
- 8 ounces cool whip
- 2 14.4 Ounce Boxes graham crackers
- 6 tablespoons butter
- 6 tablespoons whole milk
- 6 tablespoons cocoa
- 2 cups powdered sugar
- 1 teaspoon vanilla
- In a medium mixing bowl, blend together instant vanilla pudding mix and milk. Using a hand held electric mixer, beat for 2 minutes, on medium speed. Gently fold in Cool Whip.
- In a 9 X 13 inch dish, lay a single layer of graham crackers, cutting as needed, to cover the entire bottom of dish.
- Evenly spread half the pudding mixture over graham crackers.
- Lay a second layer of graham crackers, fitting as needed, over the pudding layer.
- Pour the remaining pudding mixture over graham crackers.
- Lay a final layer of graham crackers, fitting as needed, over the pudding.
- Meanwhile, make the glaze;
- In a medium microwave safe bowl, add the butter and milk and heat just until butter melts.
- Add cocoa, powdered sugar and vanilla. Using a hand held electric mixer, mix until glaze becomes smooth and there are no longer any lumps.
- Pour glaze over top layer of graham crackers, using an offset spatula to cover top smoothly.
- Cover dish with plastic wrap and place in the refrigerator overnight.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Source: Very slightly adapted from Chef-In-Training