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You are here: Home » Recipes » Dessert » No Bake Eclair Cake

No Bake Eclair Cake

Dessert

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No Bake Eclair Cake - So good!
No Bake Eclair Cake
The Best Eclair Icebox Cake
5 Ingredient Boston Cream Icebox Cake

A no bake eclair cake recipe that tastes like a creamy and decadent cross between Boston cream pie and a chocolate eclair.

Easy Eclair Cake

Easy Eclair Cake

If you love eclairs you are going to go crazy for this no bake chocolate eclair cake. It tastes like an eclair but is much easier to make with just 5 ingredients, a bowl, and a spoon. No need to even turn on the oven or break out the electric mixer!

I love easy no-bake cakes are to make. For more no-bake desserts try our strawberry jello pie, blueberry delight, and lemon icebox cake recipes.

No Bake Eclair Cake Recipe

Also referred to as Boston cream icebox cake, this decadent dessert is made by alternating layers of graham crackers and vanilla pudding. It is then topped with a rich chocolate frosting before being place in the refrigerator to chill. As it refrigerates the graham crackers absorb some of the pudding, making them soft and cake-like.

Easy No Bake Eclair Cake Recipe

The toughest part is waiting for the dessert to chill, which is why I recommend making the no-bake cake the day before you plan on serving it. The cake needs at least 6 hours in the fridge. But for the best results, I would recommend letting it chill for 12-24 hours.

This eclair icebox cake is perfect for potlucks, barbecues, and holiday parties. It is easy to transport, serves a crowd, and is always the first dessert to go!

Ingredients

You will find the full recipe with instructions and measurements and all that good stuff at the bottom of this page in the printable recipe card. But first, take a minute to read through the detailed instructions and recipe tips below.

Ingredients for Eclair Cake

Start by gathering everything that you will need.

  • vanilla instant pudding: Vanilla or French vanilla, either work well for this recipe.
  • milk: Use whole milk for best results, although you can use 1%, 2%, or skim as well — the pudding just won’t be as thick and creamy.
  • whipped topping: Thawed, not frozen. Cool Whip or generic store brands both work well for this recipe.
  • graham crackers: Original or honey flavored.
  • chocolate frosting: The premade kind that comes in a plastic container. We like to use dark chocolate but milk chocolate would work too.

How to Make No Bake Eclair Cake

You can’t beat how super easy this cake is to make.

First, mix pudding mix and milk. Fold in whipped topping and stir well to combine. Set aside.

graham crackers layered on bottom of 9 x 13 baking dish

Cover the bottom of 9 x 13 pan with a layer of graham crackers. Break as needed to cover the entire bottom with a single layer.

Vanilla pudding in 9 x 13 baking dish

Next, spoon half the pudding mixture over the graham crackers and gently spread into an even layer.

How to make icebox cake

Top with another layer of graham crackers.

vanilla pudding in glass pan

Add the remainder of the pudding mixture and spread evenly.

graham crackers layered on top of vanilla pudding in glass baking dish

Add a 3rd and final layer of graham crackers.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well.

Pouring dark chocolate icing over cake

Remove cake and uncover. Pour chocolate frosting over the top of the cake and spread into an even layer.

cake covered with chocolate frosting

Cover and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Eclair Cake

Slice, serve, and enjoy the creamy goodness!

Recipe Tips & Variations

  • Top with chocolate chips for even more chocolatey goodness.
  • Try the recipe using cinnamon or chocolate graham crackers.
  • Instead of 2 layers of vanilla pudding try making the recipe with one layer of vanilla pudding and one layer of white chocolate or cheesecake pudding.
  • For a lighter version use fat-free Cool Whip, sugar-free pudding mix, skim milk, and just a thin layer of frosting on top.
  • Don’t care for store-bought frosting? Make your own chocolate ganache by heating 3/4 cup heavy cream until simmering then pour over 1 cup of chocolate chips. Allow to sit for 2-3 minutes, stir well, then pour over cake.

More Easy Dessert Recipes

  • Pistachio pudding icebox cake
  • Ricotta cake
  • No-bake cherry cheesecake
  • Lemon lush
  • Chocolate cherry dump cake
  • Peach blueberry galette
No Bake Chocolate Eclair Cake

No Bake Eclair Cake

Creamy and delicious no-bake eclair cake tastes like a cross between Boston cream pie and a chocolate eclair. Plus, it is super easy to make with just 5 simple ingredients!
4.60 from 59 votes

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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 15 servings
Author: Jaclyn Shimmel
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Ingredients

  • 2 3.4 oz packages vanilla instant pudding mix
  • 3 cups milk
  • 1 8 oz tub whipped topping, thawed
  • 1 16 oz box graham crackers
  • 1 tub chocolate frosting

Instructions

  • Mix instant pudding and milk together in a large bowl. Fold in whipped topping, mixing until well combined. Set aside.
  • Place a layer of graham crackers in the bottom of a 9 x 13 dish, breaking as needed to cover the entire bottom with a single layer.
  • Spoon 1/2 the pudding mixture over the graham crackers and gently spread into an even layer. Top with another layer of graham crackers and then the remainder of the pudding mixture. Add a 3rd and final layer of graham crackers.
  • Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Uncover frosting and remove foil wrap. Microwave for 25 seconds to make the frosting easier to spread. Stir well. Remove cake from refrigerator and pour over cake and spread into an even layer.
  • Replace the plastic wrap and refrigerate overnight, or for at least 6 hours. (The longer you give the graham crackers to soften up the better.)

Notes

  • I have had success making this recipe with either vanilla pudding or French vanilla pudding. Either way is delish!
  • For a lighter version use fat-free Cool Whip, sugar-free pudding mix, skim milk, and just a thin layer of frosting on top.
  • Don't care for store-bought frosting? Make your own chocolate ganache by heating 3/4 cup heavy cream until simmering then pour over 1 cup of chocolate chips. Allow to sit for 2-3 minutes, stir well, then pour over cake.
  • The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.

    DID YOU MAKE THIS RECIPE?Please rate the recipe and leave a comment on the blog or share on social media and tag @crayonsandcravings!

    Pin for Later:

    5 Ingredient Boston Cream Icebox Cake

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    By Jaclyn Shimmel | 08/07/2020
    Filed Under: Dessert, Recipes Tagged With: Cake, No Bake, Party food

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    Comments

    1. April says

      03/05/2022 at 3:47 pm

      This recipe is wonderful! My dad and I love sweets and he finally learned how to bake a few years ago. We love to add new recipes to our skillset (especially when it’s this easy). 🙂 Thank you for sharing!

      Reply
      • Jaclyn Shimmel says

        03/05/2022 at 6:50 pm

        You are so welcome! I am very glad that you and dad enjoyed it!

        Reply
    2. Linda Lagnada says

      03/12/2022 at 4:10 pm

      I bet this would be good with Butterscotch pudding… Choc…. Lemon… Etc Could also top choc layer with toffee bits … Nuts. or whatever… Or with sliced strawberries
      Could also use banana pudding with layer of bananas on each layer… So many different things to do with this recipe👍❤️💯

      Reply
    3. Joan E Wilson says

      03/13/2022 at 6:09 pm

      I made this today and followed the recipe exactly. We didn’t wait 12 – 24 hours though! It was delicious and I’m sure it will be even better tomorrow!! Highly recommend.

      Reply
    4. Jen says

      04/13/2022 at 1:15 pm

      What sizes of pudding will work besides the 3.4 oz I can’t find any of those

      Reply
      • Jaclyn Shimmel says

        04/16/2022 at 7:39 pm

        The 3.4-ounce (4 serving) size is typically the easiest-to-find size package of instant pudding. Jello makes it in that size as well as several store brands. If you can’t find that size in either vanilla or French vanilla I would look for the larger 5.1 ounces (6 serving) size package and either use less of it or have a little bit thicker of a cake.

        Reply
    5. Timothy Hudson says

      06/06/2022 at 5:04 pm

      Sounds easy and good

      Reply
    6. Andrea says

      09/24/2022 at 5:59 pm

      This is my “go to” dessert. It’s easy and I always make it the night before. Everyone loves it!

      Reply
    7. GARY PALMER says

      09/26/2022 at 3:48 pm

      This may be incredibly tasty but it is not anything close to an eclair, Yes they both have chocolate but graham
      crackers are not in the same flavor or texture universe as choux pastry and maybe you can doctor vanilla pudding to come close to the taste of pastry cream but not the texture, Overall the texture is all wrong and to a lesser extent so is the taste.Extremely misleading title.

      Reply
      • Kim says

        10/29/2022 at 12:19 pm

        Dude…it’s a recipe for Pete’s sake..get a grip and scroll on.

        Reply
    8. Bonnie Myers says

      02/10/2023 at 2:00 am

      Has anyone tried crushing the graham crackers to make the bottom more like crust?

      Reply
    9. Carolyn says

      02/15/2023 at 9:28 am

      Can I freeze this

      Reply
      • Jaclyn Shimmel says

        02/15/2023 at 12:51 pm

        Yes, icebox cakes like this freezer well. Enjoy!

        Reply
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