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 strawberry eclair cake 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 using pistachio pudding as the main flavor. I love to make this before going to bed, refrigerating it all night, and all the next day and enjoying it for dessert.

I like my graham crackers to fully soften! However, I have totally eaten it immediately after making it too. The crunch grahams give it a completely different texture!

As for the frosting, there are a few options.

  • make your own milk chocolate frosting (like I did in this 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 (it’s my favorite way, 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!

Only do this option if you will have time to refrigerate for up to 3 hours. ENJOY!

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

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!


  • 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


  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!

Nutrition Information:



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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