Eclair Cake

775 Reviews 28 Pics
  • Prep

    25 m
  • Ready In

    4 h 25 m
Cathy Gordon
Recipe by  Cathy Gordon

“This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!”

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Adjust Servings

Original recipe yields 1 - 13x9 inch pan



  1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
  2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
  3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

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Reviews (775)

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My Family has been making this for years and years. One way to avoid having to refridgerate it over night is to lay each side of the graham cracker squares in milk for a few seconds until slightly soft, right before laying them on the cake. This keeps them moist and it's ready to serve right then. We used our own topping instead of the frosting: 3T Butter, 3T. Hot water, 3T Cocoa powder and about 1 and 1/2 cup powdered sugar (to desired thickness)Just pour over the top. This creates a thin layer of chocolate and makes it much more elegant in my opinion!



This dessert is awesome. I took the advice on another review and put the frosting in the microwave for 30 sec and just poured it over the top. Very delicious.



I'm giving this 4 stars b/c I thought it was ok, but my guests loved it. I had a version of this before that was absolutely delicious, but I don't think this recipe was as good. Part of it may be that it was barely fridged for 4 hours, so possibly if it had "sat" longer, it would've tasted better. I also used cinnamon graham crackers b/c that's all I had, and I personally didn't like the cinnamon flavor in the cake, but other people thought it was a great touch. I think some great variations would be to make it like tiramisu with some coffee flavoring, b/c overall it just tasted plain to me - sweet - but plain in flavor. The version I had eaten before had vanilla and chocolate layers. I may try that next time, maybe even add some coffee into the mix. UPDATE: I made a variation with chocolate graham crackers and Fat/sugar free cheesecake pudding w/ dark chocolate frosting. It was REALLY good. The tip to heat up the frosting is a must since it's SO much easier that way and you end up getting a nice smooth, shiny coating just like an eclair. Also, I would recommend making this in a big rectangular tupperware so that you can just snap the lid on top. I kept finding my saran wrap would "suction" itself to my frosting when I made it in a pan and not look as pretty. It's also essential to let the cake sit for at least overnight. This version sat for 2 days and the texture was just WAY better than the first one I made which barely sat for 4 hours as the recipe stated.

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Amount Per Serving (14 total)

  • Calories
  • 395 cal
  • 20%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 64.6 g
  • 21%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 481 mg
  • 19%

Based on a 2,000 calorie diet



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Chocolate Eclair Dessert


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Caramel Apple Eclair Cake