It doesn't get any easier than this no-bake chocolate Eclair Cake! Layers of graham crackers, vanilla pudding and Cool Whip are finished with a rich chocolate frosting for a creamy, dreamy dessert recipe that's perfect for any special occasion!
You can't beat an easy dessert recipe that doesn't require an oven and that can be prepped a day in advance. If you're planning a party or hosting a holiday gathering, this old fashioned chocolate eclair cake is a must on your menu!
What is Eclair Cake?
A French Chocolate Éclair is an oblong pastry made with choux dough, filled with cream, and topped with chocolate icing.
This no bake dessert borrows the same flavors from the original French pastry, but transforms them into an easy-to-assemble eclair icebox cake! An Eclair Cake is not French, though!
How to make Eclair Cake:
My friend Amanda first introduced me to this recipe when she brought the dessert to a potluck party at our house about 3 years ago. Needless to say, it was a popular item on the buffet and it disappeared fast! Best of all, it only requires 5 simple ingredients and about 15 minutes of hands-on prep. The hardest part is waiting for the the cake to chill!
Eclair Cake Ingredients:
- 2 small boxes of vanilla instant pudding mix, plus the milk called for on the package
- Cool Whip (or other similar frozen whipped topping, thawed)
- Graham crackers
- Chocolate frosting
First, prepare both boxes of pudding according to the package instructions (I used 4 cups of milk and the two packets of pudding mix).
Gently fold in the whipped topping, and set aside. This is the creamy filling for your cake.
Next, arrange graham crackers in a single layer in the bottom of a 9 x 13-inch dish. You may need to break the graham crackers in order to cover the bottom of your pan. Don't worry -- it doesn't have to be perfect!
Next, spread half of the cream filling over top of the graham crackers.
Top with another layer of graham crackers, the remaining cream filling, and a final third layer of graham crackers on top. Then spread the chocolate frosting over top.
I like to microwave the frosting for about 15 seconds, which makes it just a bit softer and easier to spread.
How to serve Eclair Cake:
This cake is best when prepared a day in advance, because it requires at least 8 hours (or more) to fully "set." Once the cake is properly set, you can slice it into squares and serve!
Want to make it even more decadent? Add a scoop of vanilla ice cream or an extra dollop of whipped cream on top!
Cook's Tips and Recipe Variations:
- You may need to break the graham crackers to get them to cover the bottom of your dish. That's fine! And don't worry -- a few small gaps are okay (it doesn't need to be perfect).
- I used Jell-O Vanilla Instant pudding, but you can use French Vanilla flavor or even the Cheesecake flavor.
- This eclair cake has just 250 calories per slice. However, for an even lighter, lower-calorie cake, use two small boxes of Sugar-Free Instant Vanilla Pudding mix, prepared according to package instructions; use sugar-free or lite Cool Whip; and use reduced-fat graham crackers.
- For an eclair cake without graham crackers, try using saltines or Nilla wafer cookies instead!
- The can of chocolate frosting is a really easy shortcut; however, if you prefer an eclair cake with chocolate ganache, you can see Martha Stewart's recipe here.
- Variations include adding banana slices to the layers, using chocolate pudding to make a double chocolate eclair cake, or adding peanut butter like this version on the Kraft website!
- How long does eclair cake last in the refrigerator? This cake will keep in the refrigerator for up to 5 days!
- Can you freeze eclair cake? Yes! To make the cake far in advance, wrap it tightly with foil and keep in the freezer for up to 2 months. Thaw in the refrigerator overnight.
More easy no bake dessert recipes that you might enjoy:
- 5-Ingredient Ice Cream Sandwich Cake
- Easy No Bake Cookies
- Snickers Salad
- No-Bake Haystack Cookies
- Quick and Easy Banana Pudding
Eclair Cake
Ingredients
- 2 small boxes (3.4 ounces each) vanilla instant pudding mix (plus milk called for on package)
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
- 26 whole graham crackers
- 1 (16 ounce) can prepared chocolate frosting
Instructions
- In a large bowl, prepare both boxes of pudding according to package instructions. Gently fold in whipped topping. Set aside.
- Place a single layer of graham crackers in the bottom of a 9 x 13-inch dish, breaking as necessary to cover the bottom (I used about 8 ½ graham cracker sheets per layer, but you may need more or less). Spread half of the pudding mixture on top of the graham crackers. Top with another layer of graham crackers and the rest of the pudding mixture. Finish with a third layer of graham crackers on top.
- Remove the lid and foil from the frosting. Microwave for about 15-20 seconds, or just until soft. Spread frosting over top of the cake.
- Cover and refrigerate at least 8 hours, or preferably overnight, to allow the cake time to set. Slice into squares and serve!
Notes
- You may need to break the graham crackers to get them to cover the bottom of your dish. That's fine! And don't worry -- a few small gaps are okay (it doesn't need to be perfect).
- I used Jell-O Vanilla Instant pudding, but you can use French Vanilla flavor or even the Cheesecake flavor.
- This eclair cake has just 250 calories per slice. However, for an even lighter, lower-calorie cake, use two small boxes of Sugar-Free Instant Vanilla Pudding mix, prepared according to package instructions; use sugar-free or lite Cool Whip; and use reduced-fat graham crackers.
- For an eclair cake without graham crackers, try using saltines or Nilla wafer cookies instead!
- The can of chocolate frosting is a really easy shortcut; however, if you prefer an eclair cake with chocolate ganache, you can see Martha Stewart's recipe here.
- Variations include adding banana slices to the layers, using chocolate pudding to make a double chocolate eclair cake, or adding peanut butter like this version on the Kraft website!
- How long does eclair cake last in the refrigerator? This cake will keep in the refrigerator for up to 5 days!
- Can you freeze eclair cake? Yes! To make the cake far in advance, wrap it tightly with foil and keep in the freezer for up to 2 months. Thaw in the refrigerator overnight.
What a quick, fun and easy treat to make!! The best part is it can be made vegan very easily!! I’m vegan of 12 years so I’ll be doing exactly that by swapping the cool whip for Coco whip! Luckily all the other ingredients can be bought as is, lots of brands are accidentally vegan! Wahoo!!
Thanks, Alison! I'm so glad that you'll be able to make it work within your vegan diet. 🙂 Enjoy!