no bake éclair cake;

no bake éclair cake;

An easy no-bake icebox cake layered with graham crackers, vanilla pudding filling and topped with a chocolate icing

Jump to Recipe Print Recipe Pin Recipe

Originally posted November 24, 2016. Update June 21, 2024 for content and clarity.

Happy Thanksgiving! We all know Thanksgiving and the holidays, in general, can be crazy stressful. So this no-bake éclair cake is a perfect way to contribute a delicious dessert without adding to your stress! Plus, I like that the name “no bake éclair cake” rhymes. What’s not to love about a no-bake cake? Especially when it’s got that éclair flair! I’m on a rhyming roll.

This éclair cake recipe is perfect to keep on the back burner for last-minute guests too. The only ingredient that isn’t shelf-stable is the Cool Whip or whipped cream, but if you’ve got the space, you can tuck away a tub of Cool Whip in the freezer. It makes for a delicious potluck dessert, and because it’s chilled it makes for a refreshing dessert on hot summer nights.

What makes this a no-bake cake is that it’s really a refrigerator cake. Similar to this chocolate icebox cake, it sits for several hours up to overnight so the moisture sinks into the graham crackers. That’s what gives it the soft texture akin to éclairs. If the graham crackers are too firm, it can mean having to break the crackers in an otherwise soft cake. But if you don’t mind a crunchy texture in your graham crackers, you can serve it early. It’s still delicious!

The ingredients are pretty simple for this no-bake éclair cake. But when it comes to graham crackers, I have opinions. I do not like HoneyMaid graham crackers. I tried the Honey flavored ones this time, and other flavors countless other times and I’ve declared them awful. I don’t like being negative, but I feel the need to save someone else from my mistake. I made this recipe with the HoneyMaid ones and literally threw it out to try again because it tasted like wet cardboard.

So my recommendation for graham crackers is the red Nabisco box. No sponsorship here, I just feel very strongly about this particular topic. I find them more delicious and flavor-consistent than most other brands. If you want an even sweeter option, you can always layer nilla wafers instead of the graham crackers. They won’t have the same neat lines and they make take a little extra time to set since the individual cookies are thicker, but they add more of a vanilla undertone than cinnamon.

When it comes to pudding, I prefer French vanilla, but any instant vanilla pudding will do. To best recreate a classic eclair flavor profile, I like the classic original, but if needed you can always use low-fat or low-sugar options as well.

You could even switch up the flavors if you choose. I haven’t tried it myself, but I can guarantee that a chocolate pudding would be scrumptious for a death-by-chocolate version of this éclair cake. You can even use the low-fat or sugar-free versions interchangeably. And the chocolate top layer has that perfect crusty-top-but-soft-when-you-bite-into-it texture that really makes this cake like an éclair. It keeps the inside layer moist and chocolatey.

PSA reminder, you can’t just swap in a plant-based milk to make instant pudding. It will be runny and not set properly without the proteins from the cow’s milk. There are notes on the box, but I thought it worth mentioning because I’ve tried in the past, and it just doesn’t work. There are ways to use plant-based milk if you prefer, but they require a little more doctoring.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

more recipes;

Looking for other potluck recipes? Try these:

• Enchiladas verdes is always a go-to for a meal you can prep ahead and serve to some hungry guests.
• For an appetizer, try bagel chips and everything bagel dip. Even better when you use fresh bagels!
• I also love these brunch bombs for an all-in-one meal that’s easy to transport!

no bake éclair cake;

An easy no-bake icebox cake layered with graham crackers, vanilla pudding filling and topped with a chocolate icing

Prep Time: 15 minutes minutes

Wait Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 8

Author: bestwithchocolate.com

No ratings yet

Print Recipe Pin Recipe

Ingredients

Eclair Cake

• 2 sleeves graham crackers (roughly 15-18 depending on size of pan)
• 1 3.4 oz vanilla pudding mix
• 1½ cups milk , or volume pudding mix instructs
• 8 oz cool whip OR whipped cream

Chocolate Frosting

• 3 Tbsp cocoa powder
• 1 cup powdered sugar
• 3 Tbsp butter melted
• 3 Tbsp milk

Advertisements

Instructions

Eclair Cake

• Add pudding mix and milk as package instructs and allow to set. Once thickened, fold in 8 oz cool whip or whipped cream.
• Spray and 9”x9” pan with non-stick spray. Place a layer of graham crackers on the bottom. Start with whole sheets and fill in gaps with half or quarter sheets as necessary. You'll want enough graham crackers remaining to make 2 additional layers (3 total). , then top with ½ the pudding mix.
• Top with ½ of the pudding mixture, and use a spatula or knife to spread evenly. Make sure all crackers are covered and fully coated.
• Cover pudding with another layer of graham crackers, then top with remaining ½ of the pudding.
• Add a final layer of graham crackers.

Chocolate Frosting

• Mix together all ingredients until smooth. If too thick, add more milk; if too thin, add more powdered sugar.
• Cover top layer of graham crackers with icing.
• Chill for 4-8 hours or overnight until the moisture from the pudding mixture soaks into the graham crackers to make them soft.

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

Related posts:

chocolate icebox cake; chocolate chip cookie dough icing; no bake strawberry shortcake truffles; gingerbread icebox cake; mini cookie butter white chocolate no bake cheesecakes;