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!


  • 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:



    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.

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