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!
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
- 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.
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.
Recipe FAQs
You will need about16 ounces of frosting. That the equivalent of one can of Pillsbury’s frosting.
This eclair cake keeps well for about 5 days in the refrigerator.
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
- Try out this creamy dreamy Chocolate Peanut Butter Eclair Cake that is topped with Chocolate Ganache Frosting for the perfect cake! Just as rich and decadent as this German Chocolate Cake!
- Make this Coconut Cream Poke Cake for an easy option this week for a sweet treat!
- This Tres Leches Cake is extra moist, extra sweet, so it has to be extra delicious!
- Make this Dirt Cake for any occasion! Whether Halloween, Easter, doesn’t matter- it is always cute and yummy!
- Try out this easy and sweet Applesauce Cake with some homemade Whipped Cream on top!
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Pistachio Eclair Cake
Ingredients
- 1 box honey graham crackers 14.4 ounce honey graham crackers
- 2 packages instant pistachio pudding mix 3.4 ounce each
- 2 ½ cups milk
- 12 ounce Cool Whip thawed
- 1 can Pillsbury Milk Chocolate frosting melted
Instructions
- Mix pudding with milk, using a whisk, for 2 minutes. Fold in cool whip. Set aside.
- In a 13×9 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.
- Pour melted chocolate frosting over top layer of grahams.
- 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.
This was so easy to make. Was delicious. Put crushed pistachios on top of chocolate like your picture. Your recipes are great!!!!
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 .
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!!
This cake looks amazing. Such a nice twist from the original Éclair Cake. Can’t wait to try this. Thanks for posting.
Thanks Gena! We love it!!
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.
So glad to hear it!! Thanks for stopping back and letting me know 🙂 ENJOY!
Have you made this with the fat free/sugar free pistachio pudding? wondering if it works as well?
It would work just fine!! ENJOY!
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 🙂
Oh wow, I love eclair cakes so much! This pistachio cake is fantastic!!
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…
Super simple but still beautiful and delicious! Great recipe!
Wow, Aimee. This seems so dreamy. I adore creamy pistachio filling and I love eclair cake. I ADORE this combo.
I need to make an eclair cake. I keep meaning too and never do. It’s on my list for summer for sure!
You read my mind. I had just pinned a recipe for this 🙂 Yours looks fabulous.
Thank you Jenn 🙂
Oh my husband would die for some of this sweet treat. I love that it is so easy to put together too.
Thanks Emily, it is such an easy dessert! And so many flavor possibilities!
It’s been way too long since I made the eclair cake. Loving this pistachio version! Pinned! Happy weekend, Aimee!
Thanks for pinning Anna! Hope you had a great weekend too!
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!
Thanks Mary Frances. So many great flavors can be made into an eclair cake!!
I too love you eclair cakes!
I love pistachio; this looks and sounds amazing! Can’t wait to try this 🙂
Thank you Lisa 🙂 So glad you stopped by!