Easy No-Bake Eclair Cake is a longtime family favorite. My sister introduced us to this heavenly delight probably 20 years ago. The creamy, fluffy French vanilla pudding is layered with sheets of graham crackers and topped with a rich, homemade chocolate icing. This eclair cake is one of the easiest desserts to make and a fun one to let the kids lick the spoons! 😋
Back in the old days, manufacturers used to put a full pound of product in boxes of crackers and cookies. Rather than upping the price, they began putting less product in the packages. Now they’re upping the prices AND reducing the amount of product. When I made this, Nabisco Graham Crackers were on sale BOGO. I used part of the 2nd box to make sure the last pudding layer was completely covered so the chocolate had a good base to flow over.
Also, we used to make the icing with Nestle Choco Bake, but they no longer make it. 😭 The consistency of the packages of liquid chocolate was perfect in this recipe. I now have to substitute with cocoa powder and butter – which tastes great! – but the icing doesn’t set up as nicely as it used to. 🤷♀️
Easy No-Bake Eclair Cake with Homemade Icing
- 1 to 1 1/2 boxes graham crackers
- 2 pkg instant French vanilla pudding
- 3 1/2 cups 2% or whole milk
- 1 tub whipped topping, thawed
- 1/2 cup cocoa powder
- 6 tbsp melted butter
- 1 tbsp light corn syrup
- 1 tsp vanilla
- 3 tbsp milk
- 2 cups sifted powdered sugar (more if consistency is too thin)
Mix the pudding with the milk with a whisk until well blended. Refrigerate for 1/2 hour or more until set.
Combine the whipped topping with the pudding.
In a 9×13 pan or dish, cover the bottom with a layer of graham cracker squares. Break pieces to fill in empty spots where necessary. Top this layer with half the pudding mixture. Carefully arrange another layer of graham crackers on top of the pudding. Top with the remaining pudding mixture.
Carefully cover the pudding with another layer of graham crackers to the very edges as best as possible.
Combine all the icing ingredients in a bowl and whip with a whisk until completely blended and there are no powdered sugar lumps. The icing should be runny but not thin like water.
Pour over the cracker layer and gently spread to the edges. The layer will be about a 1/4″ thick. It may seem like it’s not enough, but is.
Cover the dish with a lid or foil, being careful not to disturb the icing. Refrigerate for at least 8 hours – overnight is best to soften the graham crackers and set the icing.
Cut into squares and enjoy!