Super Easy No Bake Eclair Cake is one of the most easy and delicious desserts I make. This recipe is one that I’ve been making for close to 20 years and we never get tired of it. This no bake dessert is also perfect for taking to potlucks, get-togethers, or to a family in need of a meal.
While certainly not healthy by any means, Super Easy No Bake Eclair Cake isn’t over the top with fat and calories, especially as a once-in-awhile treat. Use skim milk and sugar-free jello pudding mix to lighten it a bit. I’ve tried a number of variations to replace the chocolate frosting in order to have less calories, but in the end I keep coming back to good ol’ canned chocolate frosting because it really tastes the best.
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This is quite a forgiving easy no bake dessert recipe. I make it from memory and I’ve used more or less milk, more or less cool whip, and even forgotten to create the second layer, and still this no bake eclair cake gets eaten without complaint.
Super easy no bake eclair cake meets my requirements of a make-again-and-again recipe for being easy, fast, and delicious. The ingredients as simple to remember and keep on hand, too. Note that this does need to sit a few hours in the fridge before serving and ideally overnight.
Be sure to check out my frosting tip, below, which makes a world of difference in how easy this is to make!
Super Easy No Bake Eclair Cake
Your family and friends will love this super easy no bake eclair cake and you will love how easy it is to create.
- 2 boxes instant vanilla pudding mix (regular or sugar free work)
- 3 cups milk
- 1 8 oz tub cool whip, thawed
- 1 box graham crackers
- 1 tub chocolate frosting
- Combine milk and pudding mix. Mix with electric mixer for 2 minutes.
- Gently fold in cool whip to combine.
- Layer one layer of graham crackers in the bottom of a 9x13 dish. Break pieces to fit if necessary.
- Pour half the pudding mixture over the graham crackers.
- Layer a second layer of graham crackers.
- Pour over remaining pudding mix.
- Top with final layer of graham crackers. Cover as much of the pudding mixture as possible.
- Frost with chocolate frosting. (Tip: Microwave frosting for 1 minute, stir well, then pour over cake for easiest way to frost!)
- Allow to sit for 4 hours in the refrigerator or preferably overnight.
The previous layers don’t have to be perfect, but do your best to make the final layer of graham crackers cover as much of the pudding mixture as possible, since your frosting will go on top of these graham crackers.
Frosting tip: This is my absolute favorite tip for this recipe! I used to carefully frost the top layer of graham crackers which is messy and a pain. I’ve since learned that you can microwave frosting and pour it over – my world rocked.
To microwave frosting, be sure you totally remove the inner silver cover so it doesn’t spark. Microwave frosting for 30 seconds. Stir well. Microwave another 30 seconds. Stir again. Now the frosting is easy to pour. Pour as evenly as possible over the cake. You’ll probably need to go back with a knife and spread the frosting in a few places.
What’s your favorite no-bake dessert?
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