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.

Eclair cake on a blue plate`

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.

Eclair Cake with mint on a plate

Recipe Notes:

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

Eclair cake on a blue plate
5 from 27 votes↑ Click stars to rate now!
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Eclair Cake

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.
Prep Time 13 minutes
Cook Time 2 minutes
Total Time 15 minutes
Servings 8
Author Kathleen

Ingredients  

  • 2 3.4 Ounce Packages Instant Vanilla Pudding
  • 3 ½ cups whole milk
  • 8 ounces cool whip
  • 2 14.4 Ounce Boxes graham crackers

Glaze

  • 6 tablespoons butter
  • 6 tablespoons whole milk
  • 6 tablespoons cocoa
  • 2 cups powdered sugar
  • 1 teaspoon vanilla

Instructions 

  • 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.
5 from 27 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 331 | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 172mg | Potassium: 249mg | Fiber: 1g | Sugar: 40g | Vitamin A: 505IU | Calcium: 174mg | Iron: 0.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Source: Very slightly adapted from Chef-In-Training

No Bake Eclair Cake on a plate with writing
No Bake Eclair Cake with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Any tips for getting this out of the tub/tray I’ve made it in it?
    I fear it won’t look pretty like yours

    1. Removing the first slice is often not a pretty task but after that, I find using a lifter to remove the rest results in pretty finished squares. Just make sure they are cut all the way through before trying to lift it out and that the cake has had time to fully set so it doesn’t fall apart!

  2. This was fantastic and earned high reviews from everyone that had it! The only issue I had was that I only needed the one box of graham crackers, even though the recipe called for two. I followed the directions when placing the graham crackers so not sure what I missed. But it was great the way it was!5 stars

  3. This is the best! I’ve found a cheat for the topping. Microwave a container of chocolate fudge frosting till stir able and spread over top. I’ve found it just as good.5 stars

  4. I’m definately making these! Eclairs (with that delicious filling) were my favorite pastry when I was growing up. That bakery is no longer around, & making actual Eclairs takes much more time than I have to invest, so thanks for this much easier version. I can now enjoy the flavor of my favorite pastry from childhood, in a much easier to make form. Thanks a bunch, Holly

  5. This is the first online recipe that I have seen that uses the same type of glaze that I do with mine. My sister had given the recipe to me a long time ago and for some reason I remember it having a TBSP of oil with it too, but most times I leave it out.

    I also love to use cheesecake pudding with mine. It just gives it a better flavor than just a regular vanilla to me, but I could have it either way. Who am I kidding? I could eat it all day long… lol

    Thank you for the share.

    1. This cake will last about 5 days in the fridge. It may get slightly softer, but will still be delicious. Enjoy Laurie!

  6. The Eclair cake was delicious and I’m making it again!! My stepson loved it ,as did everybody.

  7. Hi!…this version sounds delicious….but will have to find a suitable cookie…my hubby does not like graham crackers at all.
    I have made a similar cake using chocolate chip cookies the cheaper ..the better…dipped in Kalhua (very fast..because the chip will soak it up) the bottom layer I usually break up dry cookies and fill the spaces between the wet cookies.. then layered with whipped cream…the second and third layer I just use the dipped cookies….I have always used shaved chocolate on the top or a English Flakie bar..broken up….but I like the sound of your glaze and will try that the next time… Thank you so much for inspiration!5 stars

  8. Trying to make this recipe but after blending together pudding mix and milk, and adding refrigerated cool whip, it’s all liquid. Not creamy at all. Any suggestions what happened? Thank you.

    1. I can’t say for sure as we haven’t had that happen Ewa. Did you use instant pudding mix?

  9. I made this for my family every other month 2 summers ago. They loved it! I became sick and couldnt cook for 8 months. I came across the recipe last night amd I am making it now foe Sunday night supper. The 13×9 gets cleaned out at one sitting with a pot of coffee! Thank you for sharing this recipe.5 stars

  10. I have this recipe and have made it for 15 years. I always use French vanilla pudding and heavy cream whipped. My frosting recipe has unsweetened baking chocolate instead of cocoa. I have made this dessert many many times in the morning and eaten it that evening and it’s always set up and the graham crackers are soft. So if you are short on time it’s always worked for me

  11. We made this for our Easter dessert. It was a hit and I was so surprised that it actually resembled the taste of a chocolate eclair! So good and so easy!

  12. Someone made this for a gathering awhile back, and I lost the recipe, so I’m so glad to find this! Saving for next potluck.

  13. I am reading the ingredients and steps with my jaw dropped. This is crazy easy. I am so trying this! Thanks a mil.

  14. Can you think of a substitute for Cool Whip? I don’t like the taste of it and I really would like to make this recipe. Thanls.

    1. Whipped cream, sour cream or whipped coconut cream would be good substitutes. I hope this helps!

      1. Hi! If we only have skim milk, do you think it would make a big difference? Thanks! Of course I could get whole milk just for this. Just thought I’d get your opinion.

      2. I have only made the recipe as written Amanda, so can’t say for sure. I think it would work. Let us know if you try it with skim milk!