★★★★★

Pistachio Eclair Cake

Delicious no bake Pistachio Eclair Cake is the perfect dessert at the end of the day! With layers of graham cracker, pistachio pudding, and fudgy chocolate, it’s an easy no bake treat!

Love no bake cakes? Our no bake cheesecake recipe is always a hit. Or give our ice cream cake recipe a try next!

Slice of pistachio eclair dessert cake on a white plate.

Why this Cake is Best

Today’s eclair cake recipe uses pistachio pudding as the main flavor. I love to make it before going to bed then chill it overnight and enjoy it for dessert the next day!

  • Pistachio pudding gives classic eclair cake a flavorful twist!
  • It’s easy to make with simple ingredients.
  • No baking necessary.
  • Covered with decadent milk chocolate frosting.
  • You can make the cake up to 2 days ahead of time!

However, I have totally eaten it immediately after making it too. The crunch grahams give it a completely different texture! Either way, it’s delicious.

Try our strawberry eclair cake next. You’ll love the flavor and texture!

Ingredient Notes

Ingredients needed to make pistachio eclair cake.
  • Cool Whip – Provides the base for the eclair cream filling. If you prefer not to use store bought, use this homemade stabilized whipped cream recipe instead.
  • Graham crackers – This recipe uses a whole box, so stock up!
  • Pistachio pudding mix – Make sure to use INSTANT pudding mix.
  • Milk – Any kind will do.
  • Milk Chocolate Frosting – You can use store bought or homemade chocolate frosting. Check out my tips below!

Frosting Tips

For the frosting you have a few options.

  • Make your own milk chocolate frosting (like I did in my original eclair cake recipe).
  • Spread on a can of milk chocolate frosting.
  • Spread on a can of MELTED milk chocolate frosting

I did option 3 for today’s recipe. Normally I would make my own because homemade frosting is my favorite by far, but sometimes you don’t have time or ingredients.

Spreading on a can of frosting works just fine in a pinch.

HOWEVER, taking that can of frosting and melting it in the microwave for one minutes results in a whole different texture. You get a fudgy, creamy frosting that once refrigerated takes on a rich chocolate flavor!

The catch with melted frosting is that it takes longer to set. Only use that option if you have time to chill the cake for at least three hours before eating it.

Pistachio Eclair Cake: an easy recipe for a no bake eclair cake!

Tips and Tricks

  • The longer your cake sets, the softer the graham crackers will become. For crunchy graham crackers, enjoy the cake within a few hours of assembly.
  • For more nutty crunchy, sprinkle chopped pistachios on top of the eclair cake before serving.
  • Store the cake tightly covered in the refrigerator. It’s best enjoyed cold straight from the fridge.
Pistachio Eclair Cake: an easy recipe for a no bake eclair cake!

Recipe FAQs

How much frosting do I need for eclair cake?

You will need about16 ounces of frosting. That the equivalent of one can of Pillsbury’s frosting.

How long does eclair cake stay good?

This eclair cake keeps well for about 5 days in the refrigerator.

Can I eat it right away without chilling?

Yes, you can! If you add canned frosting that’s NOT melted, the cake can be sliced and eaten right after assembly. The graham crackers will be crunchy, not soft, for a different (but still tasty) texture!

More Cake Recipes

Yield: 24 servings

Pistachio Eclair Cake

Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes

Delicious, no bake Pistachio Eclair Cake is the perfect dessert at the end of the day! With layers of graham cracker, pistachio pudding, and fudgy chocolate, it's an easy no bake treat!

Ingredients

  • 1 box (14.4 ounce) honey graham crackers
  • 2 packages (3.4 ounce each) instant pistachio pudding mix
  • 2 ½ cups milk
  • 12 ounce Cool Whip, thawed
  • 1 can Pillsbury Milk Chocolate frosting, melted

Instructions

  1. Mix pudding with milk, using a whisk, for 2 minutes. Fold in cool whip. Set aside.
  2. In a 13x9 baking dish, lay a single layer of graham cracker on bottom of pan. Pour half of the pudding mixture over the grahams. Place another layer of graham crackers. Pour remaining pudding mixture over grahams. Top with final layer of graham crackers.
  3. Pour melted chocolate frosting over top layer of grahams.
  4. Cover and refrigerate for 3 hours (or overnight). ENJOY!

Notes

  • The longer your cake sets, the softer the graham crackers will become. For crunchy graham crackers, enjoy the cake within a few hours of assembly.
  • For more nutty crunchy, sprinkle chopped pistachios on top of the eclair cake before serving.
  • Store the cake tightly covered in the refrigerator. It's best enjoyed cold straight from the fridge.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    24

    Serving Size:

    1 slice

    Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 35mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on March 1, 2014

    Comments & Reviews

    1. This was so easy to make. Was delicious. Put crushed pistachios on top of chocolate like your picture. Your recipes are great!!!!

    2. Have you tried making these with actual Choux pastry? They’re delicious! You just put your pate Choux in a cake pan round or rectangle and it’s to die for. I call these Bishop’s Pie. It looks delicious .

    3. Love Eclairs using grahams and puddings. I’ve been making them for years to take to gatherings. Though I must say I never thought to use Pistachio!! This is going on my must make list. I will offer an alternative to the canned icing, if anyone is interested. I use chocolate fudge pudding and only half the milk or just a little over half the milk. So, generally for a 9×13 pan, I will use two boxes of instant chocolate fudge pudding and two cups milk. You can make it with the 4 cups milk, that will work. I just like it really really thick I have not tried this yet, but plan to….I want to try cook and serve chocolate fudge pudding for the topping. I do believe I am now hungry for this dessert. I will have to add the ingredients to my grocery list this week!! Thank you for sharing you recipe! I can’t wait to try to switch up the flavors. I absolutely love pistachio!!

    4. This cake looks amazing. Such a nice twist from the original Éclair Cake. Can’t wait to try this. Thanks for posting.

    5. Hi Aimee,

      I love this recipe. Thank you so much for sharing it. I read it-pinned it-made it! All in a day!! Has turned out perfect.

    6. All your elcair cakes look amazing – I’m such a sucker for pistachios, so I love that you made a pistachio version 🙂 Can’t wait to give this a try – pinning 🙂

    7. Although I adore baking in all its forms, sometimes you just need a no-bake treat to inhale immediately – I mean enjoy with friends. I definitely didn’t mean eating the entire glory that is this eclair cake on my own…

    8. Wow, Aimee. This seems so dreamy. I adore creamy pistachio filling and I love eclair cake. I ADORE this combo.

    9. I need to make an eclair cake. I keep meaning too and never do. It’s on my list for summer for sure!

    10. Oh my husband would die for some of this sweet treat. I love that it is so easy to put together too.

    11. It’s been way too long since I made the eclair cake. Loving this pistachio version! Pinned! Happy weekend, Aimee!

    12. I have a feeling I would be obessed with eclair cakes if I made them! 🙂 I really like how distinct the layers are! A showstopper for sure!

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