Eclair Cake - it's a no bake!


By Jessica Mangrum July 4, 2019

Eclair Cake


  • 3 boxes instant vanilla pudding
  • 3 cups milk
  • 1 container (8 oz) coolwhip
  • 1 box Graham crackers
  • 1/3 cup cocoa
  • 1 cup sugar
  • 1/4 cup milk
  • 1 stick butter
  • 1 tsp vanilla


Mix the cocoa, sugar, milk, butter, and vanilla over a double boiler.

Layer as follows: Graham crackers, Pudding, Chocolate

Chill at least 2 hours

Jessica's Eclair Cake is So yummy - but sometimes parents don't want to share!

Macaroni Kid Mom Hack:

Do your kids want to help make and eat this? Here's a quick kid-friendly version that our family makes:

  • Box of Instant Vanilla Pudding Mix
  • Cool Whip
  • Box of Graham Crackers
  • Can of Chocolate Frosting
  1. Mix the pudding and cool whip
  2. Layer graham crackers/pudding mixture/graham crackers/pudding/graham crackers
  3. Refrigerate for 45 minutes.
  4. Top with Chocolate Icing. (you can soften the icing a little in the microwave for 20 seconds, but don't melt it. Use the back of a spoon to spread the icing)

Try switching out flavors of pudding, graham crackers and icing for some great new combinations!  Have a combo you love and want to share? Email it to