Name: No Bake Eclair Cake
Prep time: 380 min
Total time: 380 min
Ingredients: 2 (3.4 ounce) boxes french vanilla instant pudding; 3½ cups milk; 8 ounces Cool Whip Whipped Topping; 1 (16 ounce) package graham crackers; 3 Tablespoons cocoa powder; 1½ - 2 cups powdered sugar; 4 Tablespoons butter ((room temperature)); 3 Tablespoons milk ((warmed))

This No Bake Eclair Cake is the easiest No Bake dessert you'll ever make. A little mixing and layering is all you need to do.

This chocolate No Bake Eclair Cake lives up to it’s name. It really tastes like an éclair with the combined tastes of graham crackers, pudding and chocolate.

Ingredient Notes

French Vanilla Instant Pudding
Milk
Cool Whip
Graham Crackers
Cocoa Powder
Powdered Sugar
Butter

How to make No Bake Eclair Cake

In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it’s combined well. Set in the fridge until the pudding is set up (about 5 minutes).
Then fold in the Cool Whip to the pudding mixture and mix until well blended.
Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
Top that pudding with a final layer of graham cracker sheets.
Place in the fridge while you make the frosting.
Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
Carefully spread the frosting over the top layer of graham crackers until completely covered.
Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
This dessert gets better over time. Slice and serve cold.

Storing and Other Tips

Cover the Eclair Cake tightly and store in the refrigerator for up to 5 days!

Store bought frosting is a great short cut for this recipe. When using the store bought frosting, remove the lid and foil liner. Place in the microwave for about 10-12 seconds. Give it a good stir and it will be a lot easier to spread over your eclair cake.

Other No Bake Recipes You’ll Enjoy

No Bake Eclair Cake

5 from 3 votes

This No Bake Eclair Cake is the easiest No Bake dessert you'll ever make. A little mixing and layering is all you need to do.

24 servings

Prep Time 6 20

Cook Time 0

Total Time 6 20

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Ingredients

▢ 2 (3.4 ounce) boxes french vanilla instant pudding
▢ 3½ cups milk
▢ 8 ounces Cool Whip Whipped Topping
▢ 1 (16 ounce) package graham crackers

Frosting:

▢ 3 Tablespoons cocoa powder
▢ 1½ – 2 cups powdered sugar
▢ 4 Tablespoons butter, (room temperature)
▢ 3 Tablespoons milk, (warmed)

Equipment

Instructions

In a medium sized mixing bowl, combine the pudding mixes and milk together. Blend for about 2 minutes. We used a hand mixer for this, but you could easily use a whisk. Just be sure it's combined well. Set in the fridge until the pudding is set up (about 5 minutes).
Then fold in the Cool Whip to the pudding mixture and mix until well blended.
Lightly spray a 9 x 13 inch pan with non stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You may need to break some graham crackers apart to cover the entire bottom of the pan.
Gently spread 1/2 of the pudding mixture over the top of the graham cracker layer. We suggest dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
Then place another layer of graham crackers over the pudding layer. Piecing it together to cover all of the pudding.
Then add the remaining pudding over the graham crackers following the directions from above by spreading it around gently.
Top that pudding with a final layer of graham cracker sheets.
Place in the fridge while you make the frosting.
Combine the frosting ingredients until smooth and creamy. If you like your frosting thicker, then add a little more powdered sugar. If you like it thinner, then add a teaspoon or two of milk.
Carefully spread the frosting over the top layer of graham crackers until completely covered.
Cover and chill for about 4-6 hours or overnight. The graham crackers will soften up the longer it sets which gives it the soft eclair taste.
This dessert gets better over time. Slice and serve cold.

Notes

When using the store bought frosting, remove the lid and foil liner. Place in the microwave for about 10-12 seconds. Give it a good stir and it will be a lot easier to spread over your éclair cake.

Nutrition

Calories: 234 kcal · Carbohydrates: 44 g · Protein: 3 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 10 mg · Sodium: 216 mg · Potassium: 105 mg · Fiber: 1 g · Sugar: 31 g · Vitamin A: 136 IU · Calcium: 69 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Dezi A says:

YUM! I'm definitely doing this for dessert soon. Also I think you forgot to "insert the name of your project" in the first paragraph. ;)

Leigh [email protected] says:

Yum! Love the idea of not having to turn on the oven on a hot summer day.

Holly says:

This looks amazing! And easy! On my list to make!

Mariel @ Or so she says... says:

Sounds delish, my friend! Pinning right now. :)

Angie | Big Bear's Wife says:

One of my favorite desserts!

capturing joy with kristen duke says:

oh my goodness, looks SO delicious, my friend!!! graham crackers and pudding...this is so simple. I may just make this today, think I've got it all in my pantry!

sandyharsh says:

Do you mean 2 small BOXES of french vanilla pudding?

Mique says:

Yum! My family would be all over this. And I love that I don't have to turn on the oven when it's 100+ degrees here. Win/win!!

Pam says:

I assume the ingredients for the frosting should be mixed together well. Also, when you say "Cocoa", do you mean a sweetened product like Nestle's Quik, or unsweetened baking cocoa?

MonicaBerry says:

That's what I was wondering! Or cups of the pre-made stuff?

Liz Heron says:

This sounds just GREAT! I am going to take the stuff to our family camp-out later this month and make it for the big Friday night blow-out! (Yes, we have one cabin booked for our disabled nephew, but it has a FRIDGE! The rest of us are in tents.) I know it will be a great recipe because it is on your website. Thank you!!!

Charlene says:

Also assuming its INSTANT pudding mix, since there's no cooking, right?

Lolly Jane says:

Miss Kristen, this looks FAN-flippin-TASTIC! Mmmm...this is on my Sunday dessert make list!

Simply Kierste says:

This looks divine!!! And no oven? Here in Texas that makes it even more tempting!!! xo

Karla Leal says:

Girls i love all your recipes, but i have a problem i live in Mexico and sometime i cant get all the ingredients, what can i do....

Patti L. says:

I've been making this dessert for years. Hands down, it's my most requested. Absolutely melt in your mouth delicious. Yes, the recipe calls for (2) small boxes of instant pudding. Enjoy!

Lynn@Southern Direction says:

This eclair is the one my mama always does and we LOVE it.

Julie says:

Do you crush the graham crackers? Or place them whole? Thanks! Making this tomorrow!

Cyd says:

Place them in whole. Break apart as needed to fit the entire pan.

Kristie says:

After preparing 2 boxes of vanilla pudding, I fold in some extra creamy cool whip and it ends up with a light and fluffy texture.

Cyd says:

We mean unsweetened baking cocoa.

Cyd says:

2 small boxes of instant french vanilla pudding.

hazelyn mae torres says:

wow!!!! SUPER YUMMY !!!! when my little daughter says when she see your eclair cake, then she asked me to make ASAP!!!

Ginger says:

This is a super easy dessert and pretty sweet! Just 2 of us so I cut the recipe in half. Just had to pick a smaller casserole dish and wha-la!

Chastity says:

I made this for a family cookout and everyone loved it! I added a bit more milk to the chocolate frosting, just to make it pour over the graham crackers a little easier. For my next party, I'm going to try making this into a dip by just using the pudding filling and pouring the frosting on top an serving with graham cracker cookies. :) Great recipe, and SO easy! Thank you!

Chastity says:

yes, Sandyharsh, it is two small boxes of the powdered pudding.

Savannah says:

Ooooh this looks so good. Can't wait to try it!

Cyd says:

YUM! That sounds delicious!

Barbara G. says:

Looks absolutely yummy, and sounds very easy! I will be making this real soon.

Darlene says:

I have made this before but I used a short cut on the icing, I brought just a regular container of duncan hine chocolate frosting nuke it in the microwave and pour it over top of the eclair...Yummy!!!

Sandy_of_WV says:

Would you please make the correction to the recipe -- unless someone takes the time to read comments -- they miss this info. Correction being... "unsweetened baking cocoa" instead of "cocoa" Thanks...

Sandy_of_WV says:

I really appreciate that you have made the correction to your recipe and so quickly. It takes too much time to read through comments and see what should have been changed on the recipe(s) that others have questions about. Thanks again! :)

Cindy says:

I live in new Zealand and these ingredients do not sound familiar.i.e. what kind of crackers are they, sweet biscuits, creamcrackers, water table crackers? what would I use as an alternative? and the same with the Cool Whip, I'm assuming it's some kind of a ready whipped sweetened cream. Also the vanilla puddings in a box, are they powdered or ready made desserts

Judith Schweer says:

I have a feeling that when you try to eat this, it's difficult to "cut through" the whole graham crackers with a fork---especially a plastic fork at a Potluck. It seems to me that all the filling would squeeze out the sides when you try to cut through it. Am I right??

Judith Schweer says:

Graham crackers are sweet crackers that are made with graham flour---very popular in the States. They are a darkish brown in color....Maybe some other sweet cracker would do for you if you don't have them in New Zealand. (Also, they aren't really "hard"...any sweet cracker (or biscuit as you say) would do, I guess. The Cool Whip is a ready made sweetened whipped topping. Much easier than whipping cream.....but real whipped cream (sweetened) would do just as well, I think. The pudding in a box is powdered, and you just add milk to make it into pudding. Hope this helps you!

Judith Schweer says:

I'm thinking to prevent this from happening, I'd make a sort of graham cracker crust, and layer that in between...Like crushed graham crackers, butter and a little sugar. Like what is used for cheesecake. What do you think??

Lindsey says:

Had to say I just made this and it was better than I expected! It's a dessert that hits the spot without making you feel too horrible about yourself - perfect mix of light and satisfying without being too indulgent. I made a slight change and did 2 different flavors of pudding, one vanilla and one coconut and layered them instead of mixing them together. The slight hint of coconut was awesome. Thanks for the great recipe!

Cyd says:

By letting it set for 8 hours or overnight, the graham crackers soften. A fork or knife will slide right through all of the layers. YUM!!

Jackie says:

This dessert is delicious!! Definitely should be rated much higher than 2 stars. It's a hit with everyone I serve it to.

Kaili says:

Amazing!!! I could eat the whole pan so good! Beyond 5 stars!! Super easy to make. I even added a dab of vanilla bean paste with the pudding and in the frosting :) mmmm, I want more!

Liz Galayda says:

Can you use Cocoa( Nestle Toll House) instead of the unsweetened Cocoa?

Christiane says:

is there anything that you would recommend in place if the vanilla pudding? maybe something more fudgy? if not, is there chocolate pudding mix and would that work?

Cyd says:

You could totally change up this recipe with a different pudding flavor.

Darlene says:

looks and sounds yummy. and thank you for posting an eclair cake that doesn't use canned chocolate frosting.

Bibi Ahmady says:

Looks so healthy and Delicious. I love it I have big party on October 20th I would make eclair cake for dessert .Thank you so much for posting this useful healthy recipes.

Nevaeh says:

Thanks!

Caleb says:

Thanks sort of

Sheree says:

This cake has been around for years and years. When I was first introduced to this cake was back in 1970 and I still have the original recipe sheet it was written on. However back then the name of this cake was called "Better then Robert Redford" cake. A bit later on someone named it "better then Sex" cake - that was in the late eighties or early nineties I think - now for the past 15.- 20 years or so they have been calling it Eclair cake and now No Bake Eclair cake. Lol, this cake has had more names then Cater has pills. And it not like I've moved and the name has changed in different parts of the country. Lived in the same place for 46 years. Just someone feels to change the name of the cake from time to time - whether it be a chef for a magazine or someone changed it to their liking and it webbed out from there - I don't know but back in the very early 70s to sometime in the 80s this cake was known as Better then Ribert Redford Cake for many, many, many, many years. Oh btw - you need to keep it refrigerated. Don't know if that was mentioned. Funny that people saw the need to change the name of this cake so many times.

Melanie says:

I love this dessert. I make a lot of desserts for various potlucks, parties, etc., and this is one of my most requested. Haven't tried it with different flavors of pudding, but that sounds fun! So that the graham crackers soften and the flavors meld, it's important to refrigerate the dessert overnight, if possible. I would give it five stars if that's the max!

Diane says:

Yes, 2 small boxes of french vanilla pudding

Diane says:

I've made this eclair cake a few times and have been asked for the recipe......I couldn't find french vanilla pudding in the store this time and used regular vanilla...it wasn't quite the same. The original recipe with the french vanilla makes it taste just like an eclair.....After the first time I made it, I now double the frosting recipe and its perfect.

Chelsey says:

This recipe is always a hit at any party we take it to! We swap out one of the vanilla puddings for coconut cream pudding and it is so delicious!!!

Barb Knerem says:

This recipe has been a family favorite for years. My kids just love it. It truly is best after at least 24 hours. The crackers soften up and no fork/knife is needed.

Gail says:

I will be trying this dessert soon. Looks great!

betsy says:

Not that I think this will last long, but in case it does how long will it last in the fridge? Thank you for the recipe - gosh it looks so good. betsy

Gloria says:

This is the easiest cake to make. The husband and grandkids love it. I have one grandson that asks for it all the time. Thank you

Cyd says:

It's fine for a day or two! :)

Christy says:

Anytime I see a recipe on Pinterest that links back to your site, I HAVE to click it. I'm never let down!

KayCee Tanner says:

I love this recipe! I decided to add a cup of vanilla bean ice cream to the pudding and whip together. Love it even more now :-)

Pat says:

I made this and it is the best ever eclair cake. I got many many yeses for this cake.. And many many please make it again soon.

Elizabeth says:

Have you ever tried making this on a platter instead of the dish to make it look fancier? I wonder if that would work..

Yoosuf says:

What are graham crackers and is there any substitute for it?

Cyd says:

Graham crackers are a type of lightly sweetened, whole grain cracker that are often used in baking and dessert recipes. You find them on the cookie aisle in the grocery store.

Helene says:

I can't seem to find French vanilla instant pudding so I added some vanilla extract to the pudding and it helped it taste more like real eclair.

Lynne says:

I've made this several times and it's always a hit. The first couple of times the chocolate topping was perfect but since then I have problems with the fat from the butter separating and pooling on the top. I've reduced the butter and let the mix cool significantly before stirring in the butter which seems better but still not perfect. What am I doing wrong?

shawnn says:

I can't seem to get the milk pudding cool whip mixture to be fluffy. It comes out like melted ice cream what am I doing wrong?

Cyd says:

Don't make the pudding as directed on the box. Just add the 2 boxes of pudding and milk in a bowl and mix with hand mixer. When blended, fold in the cool whip with a big spoon. We have never had any issues with those 3 ingredients. Hope this helps. It should be pretty thick. There is not enough liquid to make it turn into melted ice cream.

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Gloria says:

I am still making this recipe. The kids ask for it for their birthdays. Everyone in the family loves it. I share it with girlfriends and even people I don't know. Best dessert ever and so simple to make.

Lauren says:

This is a family favorite as well! One thing we do different that can save some time as well is that instead of frosting, we spread a jar of hot fudge on top. Super yummy too!

Cyd says:

That sound absolutely amazing!! Thanks for sharing.

Donna says:

Can you swap out the milk for almond milk or coconut milk etc. if you can’t have dairy

Cyd says:

Yes, that will work too.

Anjeni says:

What can we replace with d French vanilla pudding pack? We do nt get it here

Janice says:

Love, love, love this recipe. And have shared it with others.

Cyd Adamson says:

You can use regular vanilla.

Kim Smith says:

Can this recipe be frozen and served at a later date?

Momma Cyd says:

This No Bake Eclair cake won't freeze very well. I'm afraid when you thaw it the graham crackers would be too mushy. You could easily cut the recipe in half and make a small batch to experiment with.

Kara says:

This was so good and so easy! I thought we already had two boxes of vanilla pudding, but we had one vanilla and one cheesecake and it turned out great! I added vanilla extract to up the vanilla flavor a bit. Such an easy delicious treat, thank you!

Cathy Savoie says:

A correction SHOULD be UNnecessary. Cocoa is cocoa. Nestle's Quick IS NOT cocoa! There should be NO confusion.

Brenda says:

We all (myself, husband and kids) loved this!!!

Momma Cyd says:

Love to hear this!! It's a family favorite and is requested at birthdays around here!!!

Karen says:

Light and delightful, yet sinfully 😋 delicious.

Veronica says:

Can you add to the directions that you have to refrigerate the pudding first? This is the second time i did this, I folded in the cool whip right after mixing and it is too liquidy.

Lois Lewis says:

So easy and so good. I couldn't find French Vanilla pudding so I used french vanilla creamer for half of the milk. Had my guests wondering what that unusual but tasty flavor was.

Steph @ Six Sisters says:

Ahhh! We are so sorry about that. We added a blurb in the instructions about letting the pudding set up first for those who are experiencing the same problem. Thanks!

Rita says:

I loved this recipe. I have an adversion to Graham crackers so I used Pecan Sanidie cookies and crushed them up a bit not too much. And then made the recipe as usual. My question is, how the heck do you get the frosting spread easily on top of lose graham crackers or cookie dust bits. Thanks,,

Join The Discussion

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Dezi A says:

YUM! I'm definitely doing this for dessert soon. Also I think you forgot to "insert the name of your project" in the first paragraph. ;)
Leigh [email protected] says:

Yum! Love the idea of not having to turn on the oven on a hot summer day.
Holly says:

This looks amazing! And easy! On my list to make!
Mariel @ Or so she says... says:

Sounds delish, my friend! Pinning right now. :)
Angie | Big Bear's Wife says:

One of my favorite desserts!
capturing joy with kristen duke says:

oh my goodness, looks SO delicious, my friend!!! graham crackers and pudding...this is so simple. I may just make this today, think I've got it all in my pantry!
sandyharsh says:

Do you mean 2 small BOXES of french vanilla pudding?
Mique says:

Yum! My family would be all over this. And I love that I don't have to turn on the oven when it's 100+ degrees here. Win/win!!
Pam says:

I assume the ingredients for the frosting should be mixed together well. Also, when you say "Cocoa", do you mean a sweetened product like Nestle's Quik, or unsweetened baking cocoa?
MonicaBerry says:

That's what I was wondering! Or cups of the pre-made stuff?
Liz Heron says:

This sounds just GREAT! I am going to take the stuff to our family camp-out later this month and make it for the big Friday night blow-out! (Yes, we have one cabin booked for our disabled nephew, but it has a FRIDGE! The rest of us are in tents.) I know it will be a great recipe because it is on your website. Thank you!!!
Charlene says:

Also assuming its INSTANT pudding mix, since there's no cooking, right?
Lolly Jane says:

Miss Kristen, this looks FAN-flippin-TASTIC! Mmmm...this is on my Sunday dessert make list!
Simply Kierste says:

This looks divine!!! And no oven? Here in Texas that makes it even more tempting!!! xo
Karla Leal says:

Girls i love all your recipes, but i have a problem i live in Mexico and sometime i cant get all the ingredients, what can i do....
Patti L. says:

I've been making this dessert for years. Hands down, it's my most requested. Absolutely melt in your mouth delicious. Yes, the recipe calls for (2) small boxes of instant pudding. Enjoy!
Lynn@Southern Direction says:

This eclair is the one my mama always does and we LOVE it.
Julie says:

Do you crush the graham crackers? Or place them whole? Thanks! Making this tomorrow!
Cyd says:

Place them in whole. Break apart as needed to fit the entire pan.
Kristie says:

After preparing 2 boxes of vanilla pudding, I fold in some extra creamy cool whip and it ends up with a light and fluffy texture.
Cyd says:

We mean unsweetened baking cocoa.
Cyd says:

2 small boxes of instant french vanilla pudding.
hazelyn mae torres says:

wow!!!! SUPER YUMMY !!!! when my little daughter says when she see your eclair cake, then she asked me to make ASAP!!!
Ginger says:

This is a super easy dessert and pretty sweet! Just 2 of us so I cut the recipe in half. Just had to pick a smaller casserole dish and wha-la!
Chastity says:

I made this for a family cookout and everyone loved it! I added a bit more milk to the chocolate frosting, just to make it pour over the graham crackers a little easier. For my next party, I'm going to try making this into a dip by just using the pudding filling and pouring the frosting on top an serving with graham cracker cookies. :) Great recipe, and SO easy! Thank you!
Chastity says:

yes, Sandyharsh, it is two small boxes of the powdered pudding.
Savannah says:

Ooooh this looks so good. Can't wait to try it!
Cyd says:

YUM! That sounds delicious!
Barbara G. says:

Looks absolutely yummy, and sounds very easy! I will be making this real soon.
Darlene says:

I have made this before but I used a short cut on the icing, I brought just a regular container of duncan hine chocolate frosting nuke it in the microwave and pour it over top of the eclair...Yummy!!!
Sandy_of_WV says:

Would you please make the correction to the recipe -- unless someone takes the time to read comments -- they miss this info. Correction being... "unsweetened baking cocoa" instead of "cocoa" Thanks...
Sandy_of_WV says:

I really appreciate that you have made the correction to your recipe and so quickly. It takes too much time to read through comments and see what should have been changed on the recipe(s) that others have questions about. Thanks again! :)
Cindy says:

I live in new Zealand and these ingredients do not sound familiar.i.e. what kind of crackers are they, sweet biscuits, creamcrackers, water table crackers? what would I use as an alternative? and the same with the Cool Whip, I'm assuming it's some kind of a ready whipped sweetened cream. Also the vanilla puddings in a box, are they powdered or ready made desserts
Judith Schweer says:

I have a feeling that when you try to eat this, it's difficult to "cut through" the whole graham crackers with a fork---especially a plastic fork at a Potluck. It seems to me that all the filling would squeeze out the sides when you try to cut through it. Am I right??
Judith Schweer says:

Graham crackers are sweet crackers that are made with graham flour---very popular in the States. They are a darkish brown in color....Maybe some other sweet cracker would do for you if you don't have them in New Zealand. (Also, they aren't really "hard"...any sweet cracker (or biscuit as you say) would do, I guess. The Cool Whip is a ready made sweetened whipped topping. Much easier than whipping cream.....but real whipped cream (sweetened) would do just as well, I think. The pudding in a box is powdered, and you just add milk to make it into pudding. Hope this helps you!
Judith Schweer says:

I'm thinking to prevent this from happening, I'd make a sort of graham cracker crust, and layer that in between...Like crushed graham crackers, butter and a little sugar. Like what is used for cheesecake. What do you think??
Lindsey says:

Had to say I just made this and it was better than I expected! It's a dessert that hits the spot without making you feel too horrible about yourself - perfect mix of light and satisfying without being too indulgent. I made a slight change and did 2 different flavors of pudding, one vanilla and one coconut and layered them instead of mixing them together. The slight hint of coconut was awesome. Thanks for the great recipe!
Cyd says:

By letting it set for 8 hours or overnight, the graham crackers soften. A fork or knife will slide right through all of the layers. YUM!!
Jackie says:

This dessert is delicious!! Definitely should be rated much higher than 2 stars. It's a hit with everyone I serve it to.
Kaili says:

Amazing!!! I could eat the whole pan so good! Beyond 5 stars!! Super easy to make. I even added a dab of vanilla bean paste with the pudding and in the frosting :) mmmm, I want more!
Liz Galayda says:

Can you use Cocoa( Nestle Toll House) instead of the unsweetened Cocoa?
Christiane says:

is there anything that you would recommend in place if the vanilla pudding? maybe something more fudgy? if not, is there chocolate pudding mix and would that work?
Cyd says:

You could totally change up this recipe with a different pudding flavor.
Darlene says:

looks and sounds yummy. and thank you for posting an eclair cake that doesn't use canned chocolate frosting.
Bibi Ahmady says:

Looks so healthy and Delicious. I love it I have big party on October 20th I would make eclair cake for dessert .Thank you so much for posting this useful healthy recipes.
Nevaeh says:

Thanks!
Caleb says:

Thanks sort of
Sheree says:

This cake has been around for years and years. When I was first introduced to this cake was back in 1970 and I still have the original recipe sheet it was written on. However back then the name of this cake was called "Better then Robert Redford" cake. A bit later on someone named it "better then Sex" cake - that was in the late eighties or early nineties I think - now for the past 15.- 20 years or so they have been calling it Eclair cake and now No Bake Eclair cake. Lol, this cake has had more names then Cater has pills. And it not like I've moved and the name has changed in different parts of the country. Lived in the same place for 46 years. Just someone feels to change the name of the cake from time to time - whether it be a chef for a magazine or someone changed it to their liking and it webbed out from there - I don't know but back in the very early 70s to sometime in the 80s this cake was known as Better then Ribert Redford Cake for many, many, many, many years. Oh btw - you need to keep it refrigerated. Don't know if that was mentioned. Funny that people saw the need to change the name of this cake so many times.
Melanie says:

I love this dessert. I make a lot of desserts for various potlucks, parties, etc., and this is one of my most requested. Haven't tried it with different flavors of pudding, but that sounds fun! So that the graham crackers soften and the flavors meld, it's important to refrigerate the dessert overnight, if possible. I would give it five stars if that's the max!
Diane says:

Yes, 2 small boxes of french vanilla pudding
Diane says:

I've made this eclair cake a few times and have been asked for the recipe......I couldn't find french vanilla pudding in the store this time and used regular vanilla...it wasn't quite the same. The original recipe with the french vanilla makes it taste just like an eclair.....After the first time I made it, I now double the frosting recipe and its perfect.
Chelsey says:

This recipe is always a hit at any party we take it to! We swap out one of the vanilla puddings for coconut cream pudding and it is so delicious!!!
Barb Knerem says:

This recipe has been a family favorite for years. My kids just love it. It truly is best after at least 24 hours. The crackers soften up and no fork/knife is needed.
Gail says:

I will be trying this dessert soon. Looks great!
betsy says:

Not that I think this will last long, but in case it does how long will it last in the fridge? Thank you for the recipe - gosh it looks so good. betsy
Gloria says:

This is the easiest cake to make. The husband and grandkids love it. I have one grandson that asks for it all the time. Thank you
Cyd says:

It's fine for a day or two! :)
Christy says:

Anytime I see a recipe on Pinterest that links back to your site, I HAVE to click it. I'm never let down!
KayCee Tanner says:

I love this recipe! I decided to add a cup of vanilla bean ice cream to the pudding and whip together. Love it even more now :-)
Pat says:

I made this and it is the best ever eclair cake. I got many many yeses for this cake.. And many many please make it again soon.
Elizabeth says:

Have you ever tried making this on a platter instead of the dish to make it look fancier? I wonder if that would work..
Yoosuf says:

What are graham crackers and is there any substitute for it?
Cyd says:

Graham crackers are a type of lightly sweetened, whole grain cracker that are often used in baking and dessert recipes. You find them on the cookie aisle in the grocery store.
Helene says:

I can't seem to find French vanilla instant pudding so I added some vanilla extract to the pudding and it helped it taste more like real eclair.
Lynne says:

I've made this several times and it's always a hit. The first couple of times the chocolate topping was perfect but since then I have problems with the fat from the butter separating and pooling on the top. I've reduced the butter and let the mix cool significantly before stirring in the butter which seems better but still not perfect. What am I doing wrong?
shawnn says:

I can't seem to get the milk pudding cool whip mixture to be fluffy. It comes out like melted ice cream what am I doing wrong?
Cyd says:

Don't make the pudding as directed on the box. Just add the 2 boxes of pudding and milk in a bowl and mix with hand mixer. When blended, fold in the cool whip with a big spoon. We have never had any issues with those 3 ingredients. Hope this helps. It should be pretty thick. There is not enough liquid to make it turn into melted ice cream.
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Gloria says:

I am still making this recipe. The kids ask for it for their birthdays. Everyone in the family loves it. I share it with girlfriends and even people I don't know. Best dessert ever and so simple to make.
Lauren says:

This is a family favorite as well! One thing we do different that can save some time as well is that instead of frosting, we spread a jar of hot fudge on top. Super yummy too!
Cyd says:

That sound absolutely amazing!! Thanks for sharing.
Donna says:

Can you swap out the milk for almond milk or coconut milk etc. if you can’t have dairy
Cyd says:

Yes, that will work too.
Anjeni says:

What can we replace with d French vanilla pudding pack? We do nt get it here
Janice says:

Love, love, love this recipe. And have shared it with others.
Cyd Adamson says:

You can use regular vanilla.
Kim Smith says:

Can this recipe be frozen and served at a later date?
Momma Cyd says:

This No Bake Eclair cake won't freeze very well. I'm afraid when you thaw it the graham crackers would be too mushy. You could easily cut the recipe in half and make a small batch to experiment with.
Kara says:

This was so good and so easy! I thought we already had two boxes of vanilla pudding, but we had one vanilla and one cheesecake and it turned out great! I added vanilla extract to up the vanilla flavor a bit. Such an easy delicious treat, thank you!
Cathy Savoie says:

A correction SHOULD be UNnecessary. Cocoa is cocoa. Nestle's Quick IS NOT cocoa! There should be NO confusion.
Brenda says:

We all (myself, husband and kids) loved this!!!
Momma Cyd says:

Love to hear this!! It's a family favorite and is requested at birthdays around here!!!
Karen says:

Light and delightful, yet sinfully 😋 delicious.
Veronica says:

Can you add to the directions that you have to refrigerate the pudding first? This is the second time i did this, I folded in the cool whip right after mixing and it is too liquidy.
Lois Lewis says:

So easy and so good. I couldn't find French Vanilla pudding so I used french vanilla creamer for half of the milk. Had my guests wondering what that unusual but tasty flavor was.
Steph @ Six Sisters says:

Ahhh! We are so sorry about that. We added a blurb in the instructions about letting the pudding set up first for those who are experiencing the same problem. Thanks!
Rita says:

I loved this recipe. I have an adversion to Graham crackers so I used Pecan Sanidie cookies and crushed them up a bit not too much. And then made the recipe as usual. My question is, how the heck do you get the frosting spread easily on top of lose graham crackers or cookie dust bits. Thanks,,