No Bake Eclair Cake made with graham crackers, vanilla pudding and a delicious fudgy chocolate frosting layer on top. This no bake chocolate eclair dessert tastes just like a cream puff!
It’s hot here. Like really hot! I really don’t like using my oven when it’s so hot, so I tend to try to make a lot of recipes that don’t require any baking. This simple eclair dessert really does taste just like a chocolate eclair, but you can make it in minutes and then eating it once it’s chilled is so refreshing!
Need some more ideas for No Bake Desserts? We’ve got tons! Here is a collection of all of our favorite treats that don’t require an oven!
What is No Bake Eclair Cake?
No Bake Eclair Cake is a dessert made with layers of graham crackers and vanilla pudding. The pudding softens the graham crackers and gives it that “cake” texture. Top all of it with a homemade chocolate frosting, and keep in the refrigerator until ready to serve. Everyone will love a slice of this no-bake “cake” recipe!
Ingredients in No Bake Eclair Cake
Graham crackers – 2 of the plastic sleeves of graham crackers should be enough. You’ll need about 20 of the full size crackers for this dessert.
French vanilla pudding -Make sure it’s instant pudding! You’ll need two of the small boxes. You can use regular vanilla pudding, but I like the flavor of the French vanilla kind better in this dessert.
Milk – I usually use 1% because that’s what we use for everything, but pretty much any kind of milk works great.
Cool Whip – One 8-ounce container is all you need. Make sure to thaw before mixing in with the pudding.
CHOCOLATE FROSTING:
Cocoa – You will need 6 tablespoons of unsweetened cocoa powder. You can use dark chocolate cocoa if you like the taste, but my family prefers the regular kind.
Corn syrup – You don’t need very much corn syrup (just 2 tablespoons), but this gives the frosting the perfect consistency, so don’t leave it out!
Butter – You all know how much we like butter! Real butter works better than margarine.
Vanilla – The higher quality the vanilla, the better the flavor.
Powdered sugar – Necessary ingredient in any frosting recipe!
Milk – Thins out the frosting a little bit, so feel free to add a little less or a little more to get the consistency exactly the way you want it. Any kind of milk will work great!
How to make No Bake Chocolate Eclair Dessert
Butter bottom and sides of a 9X13 pan. Line bottom with one layer of graham crackers, breaking into pieces to fit.
Whisk together pudding and milk, following directions on package, until pudding thickens. Stir in Cool Whip until blended well with pudding. Spread over graham crackers and then top with another layer of graham crackers.
Make the frosting. First, melt butter in saucepan. Remove from heat. Stir in cocoa, corn syrup and vanilla. Mix in powdered sugar. Spread over the top cracker layer while still warm.
Refrigerate at least 3-4 hours (best if refrigerated all day) before serving.
No Bake Eclair Cake
Ingredients
- 2 sleeves graham crackers
- 2 3 oz pkg instant French vanilla pudding
- 3 1/4 cups milk
- 8 oz Cool Whip thawed
Chocolate Frosting
- 6 Tbsp cocoa
- 2 Tbsp corn syrup
- 1 cube butter
- 2 tsp vanilla
- 3 cups powdered sugar
- 4-5 Tbsp milk
Instructions
- Butter bottom and sides of a 9X13 pan. Line bottom with one layer of graham crackers, breaking into pieces to fit.
- Whisk together pudding and milk, following directions on package, until pudding thickens. Stir in Cool Whip until blended well with pudding. Spread over graham crackers and then top with another layer of graham crackers.
- Make the frosting. First, melt butter in saucepan. Remove from heat. Stir in cocoa, corn syrup and vanilla. Mix in powdered sugar. Spread over the top cracker layer while still warm.
- Refrigerate at least 3-4 hours (best if refrigerated all day) before serving.
Nutrition
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CAN YOU REPLACE THE COOL WHIP?
Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW DO YOU MAKE STABILIZED WHIPPED CREAM?
If you want to make whipped cream ahead of time, you can, but you have to stabilize it. To make stabilized whipped cream, you will need the following ingredients:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
Beat the whipping cream just until soft peaks form.
Add in the cream cheese, powdered sugar and vanilla. Whip on high until mixture is smooth.
Store in the refrigerator until ready to use, up to 3 days.
A little tip for making whipped cream faster: use a metal bowl and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
Love treats you don’t have to bake? Here are some of our favorite No Bake Dessert recipes!
- Banana Cream Cheesecake Bars
- Orange Creamsicle Cheesecake
- Strawberry Cheesecake Lush
- No Bake Mini Oreo Cheesecakes
- Best No Bake Cookies
- Birthday Cake Lush Dessert
- Layered Oreo Pudding Dessert
- Banana Cream Fluff Salad
- Peaches and Cream Salad
- Cookies and Cream Fluff
- Banana Split Pie
- Hershey Chocolate Pie
- Raspberry Cheesecake Shakes
- Peach Ice Cream
No Bake Eclair Cake made with graham crackers, vanilla pudding and a delicious fudgy chocolate frosting layer on top. This no bake chocolate eclair dessert tastes just like a cream puff!
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