This recipe for Eclair Cake is a simple one that you will love because it is so easy to make and tastes delicious! It makes a great dessert anytime as it is a crowd pleaser!
This recipe for Éclair cake is one my mom used to make when I was a kid. I remember always being so excited when she was making it. It still is a favorite dessert recipe of mine.
It is quick and easy to prepare which always scores points in my book! I love recipes that are simple to make and taste great! It will take you about 20 minutes to make this dessert and your refrigerator does the rest!
With this recipe being no bake, it is perfect for summer entertaining. No need to heat up your oven!
Five ingredients are all it takes to make this delicious dessert! You will need:
- Graham crackers
- Vanilla Pudding
- Cool Whip
- Milk
- Chocolate Frosting
How to make Eclair Cake:
Whisk the pudding mix and milk together in a large bowl for two minutes, until the pudding mix is dissolved. Using a spatula, gently fold the Cool Whip into the pudding mixture until well blended.
Line the bottom of your 13 x 9 baking dish with graham crackers. You want the graham crackers to go from end to end of the pan. When I make it in my pan I use two full graham crackers and one fourth of another cracker to fill up the bottom of the pan.
Spread half of the pudding mix onto the graham crackers evenly so that it so it covers all of the graham crackers.
Add another layer of the graham crackers over the pudding mix using the same amount as the first layer on the bottom of the pan.
Spread the rest of the pudding mix on the graham crackers. Add one more layer of graham crackers to the top of the cake.
Frost the top of the cake with the chocolate frosting. Spread the frosting evenly over the top.
I like to use an angled icing spatula
Place the cake in your refrigerator to chill for 8 hours or overnight. Leave it in the refrigerator until you are ready to serve it.
Store any leftovers in your refrigerator.
Recipe tips:
To make the frosting smoother and a little easier to work with you can place the frosting in the microwave for 15 seconds. Be sure to remove the foil liner on the frosting container before placing in the microwave. Stir the frosting and then frost the cake.
If you want the frosting to be even smoother so that it pours onto the cake, microwave it for 15 seconds, stir and then heat for another 15 seconds. Pour the frosting right onto the cake and spread it out to make sure all areas are covered with the frosting.
When frosting the cake, I usually drop a few spoonfuls of the frosting over the graham crackers. Then take an icing spatula or knife and spread out the frosting evenly over the graham crackers.
Sometimes it is hard to get all the way to the edges of the pan. Just spread the frosting as far over the vanilla mixture as you can.
While this dessert can be made quickly, it does need to chill in the fridge overnight or 8 hours to set.
This dessert can be made ahead of time which is great to have ready to go! I love to make this one for holidays since it usually is a crowd pleaser and can be made ahead of time!
The Eclair Cake can also be frozen. Once it is made and has chilled enough so that the frosting sets, cover it tightly with plastic wrap and then foil. When ready to serve, place it back in the refrigerator to defrost for at least an hour. It can be frozen for up to one month.
Looking for more dessert recipes? Check out some of our favorites to make like Easy Apple Pie, Homemade Brownies, or Puff Pastry Heart dessert.
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Eclair Cake
This Eclair Cake is a no bake dessert that can be made ahead of time. Perfect for holidays but also is a nice dessert for any kind of day!
Ingredients
- 2 boxes (3.4 ounce packages) vanilla instant pudding mix
- 3 1/2 cups cold milk
- 8 ounces Cool Whip, thawed
- 1 (16 ounce container) chocolate frosting
- 1 (14 ounce package) graham crackers
Instructions
In a large bowl, whisk together the pudding mix and milk for two minutes, until pudding mix is dissolved.
Using a spatula, gently fold in the cool whip until well blended.
Place a single layer of the graham crackers on the bottom of 13x9 baking dish.
Evenly spread half of the pudding mixture over the graham crackers.
- Repeat layering the graham crackers and spread the other half of the pudding mixture onto the graham crackers.
Top with another layer of graham crackers.
Spread chocolate frosting evenly on the top layer of graham crackers.
Chill cake overnight (or 8 hours) until it is set before serving.
Serve chilled.
Store any remaining cake in the refrigerator.
Recipe Notes
To make the frosting smoother and a little easier to work with you can place the frosting in the microwave for 15 seconds. Stir the frosting and then frost the cake.
When frosting the cake, I usually drop a few spoonfuls of the frosting over the graham crackers. Then take an icing spatula or knife and spread out the frosting evenly over the graham crackers.
Sometimes it is hard to get all the way to the edges of the pan. Just spread the frosting as far over the vanilla mixture as you can.
While this dessert can be made quickly, it does need to chill in the fridge overnight or 8 hours to set.
This dessert can be made ahead of time which is great to have ready to go! I love to make this one for holidays since it usually is a crowd pleaser and can be made ahead of time!
The Eclair Cake can also be frozen. Once it is made and has chilled enough so that the frosting sets, cover it tightly with plastic wrap and then foil. It can be frozen for up to one month.
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Update Note: This recipe was originally posted in 2017, but was published again in 2019 to include step by step directions and new photos.
This looks so delicious! Treats from childhood are always the best! It’s even better when they’re easy to make!
Thanks Jessica! There is something about favorite childhood recipes. :o)
I made this last weekend for a birthday party and it’s being requested for an Easter dessert! So rich and creamy. Love it!
So happy to hear that Barb!
Jeannie
this is so simple to whip up. My 10 yr old made this as a treat for me on Mothers Day. She was so proud of herself. Not to mention that there was nothing left.
HI Katrina,
That is great that your daughter made this! It really is an easy recipe to make. So glad you loved it too!
Jeannie