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Black Forest No Bake Eclair Cake

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*Tip: You can substitute ready-to-use Cool Whip for stabilized whipped cream.


  1. Step 1
    Line a 12 X 4 bread loaf pan with plastic wrap.

  2. Step 2
    Prepare the white chocolate pudding packs according to the instructions and let sit for 5 minutes.

  3. Step 3
    Layer 2 full sheets of chocolate graham crackers, followed by white chocolate pudding and then topped with the cherry fruit filling (reserve 12 cherries for the top). Repeat six times ending with a layer of graham crackers.

  4. Step 4
    Close the excess plastic wrap over the top and compress the sides to ensure that the filling doesn't end up squished out.

  5. Step 5
    Freeze at least 6 hours or until ready to serve.

  6. Step 6
    Make the stabilized whipped cream: Sprinkle 1 teaspoon of unflavored gelatin over 3 teaspoons of water. Let rest for a minute then microwave for 20 seconds. Set aside to cool for 5 minutes.

  7. Step 7
    Whip the heavy whipping cream and powdered sugar until stiff peaks form, then drizzle the cooled gelatin in and whip again until stiff peaks form.

  8. Step 8
    Decorate the cake: Remove the eclair cake from the freezer and transfer to a plate. Remove the plastic wrap and frost with the stabilized whipped cream.

  9. Step 9
    Use a vegetable peeler to make chocolate curls from candy bar and then top with the reserved cherries.

  10. Step 10
    Cut and serve.


If you do not have a skinny bread loaf pan, you can prepare in an 8 X 8 baking dish. Do NOT use plastic wrap, simply layer the graham crackers, pudding and cherries in three layers and top with the whipped cream.

What others are saying about this recipe

  1. Linda Gonzalez says:

    I love you recipes

  2. Juanita says:

    Great desserts!

  3. Madonna Bradford says:

    These will make lushes cool desserts.

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