Eclair Cookies are a simple no-bake treat made with crisp vanilla wafers, creamy pudding filling, and a sweet chocolate topping. Perfect for parties and holidays!
If you love the classic flavors of No Bake Eclair Cake , you’re going to love these easy Eclair Cookies. Creamy vanilla pudding and fluffy whipped topping are sandwiched between crisp vanilla wafers and finished with a smooth chocolate coating. It is a simple no-bake dessert that’s perfect for parties, holidays, or whenever you need a sweet treat.
Friends and family will love this no bake recipe that I have been making for years. The next time you are craving a treat, try making these Eclair Cookies or our Eclair Cupcakes for Graduation Desserts.
Why We Love This
- Easy no-bake dessert – No oven is needed, making these cookies quick and simple to prepare.
- Creamy and delicious – The vanilla pudding and whipped topping create a light, creamy filling.
- Chocolate-covered – Melted chocolate adds the perfect sweet finishing touch.
- Great for parties – These bite-sized treats are perfect for holidays, potlucks, and gatherings.
- Make-ahead friendly – They can be prepared ahead of time and chilled until ready to serve.
Ingredients
- Vanilla Wafers. You can use storebought or Vanilla Wafer Cookies Recipe.
- Instant Vanilla Pudding. Make sure to use instant.
- Cold Milk. The milk needs to be cold. I prefer whole milk, but you can use reduced fat.
- Cool Whip. Try also Homemade Whipped Cream.
- Semi-sweet Chocolate Chips. Use a good quality chocolate.
Get the complete ingredient list at the bottom of the post.
How To Make Eclair Cookies
Step 1. Combine the pudding mix in a medium bowl with cold mix.
Step 2. Then stir in the cool whip.
Step 3. Allow the pudding mixture to chill for 10-15 minutes so that it thickens.
Step 4. Spoon about 2 teaspoons of the pudding mixture onto the flat side of a vanilla wafer and set aside.
Step 5. Melt the chocolate in a microwave safe bowl. Heat in 30 second intervals, stirring after each interval, until melted and smooth. Be careful not to overheat the chocolate.
Step 6. Dip the tops of the remaining vanilla wafers into the chocolate. Make sure to allow the excess chocolate to drip off. Then place it on top of the wafers with the pastry cream mixture layers. Refrigerate the cookies until the chocolate is set.
Eclair Cookie Toppings
- Sprinkles. You can us any type of sprinkles to make these festive for any occasion. I would not add the sprinkles until ready to serve.
- Raspberry Drizzle. Add a raspberry drizzle on top and swirl back and forth.
- Caramel Sauce. Drizzle some on top for a great combination. I love Homemade Caramel Sauce Recipe.
- Nuts. Sprinkle crushed pecans, walnuts or peanuts on top of each cookie.
Frequently Asked Questions
These no bake cookies are best served fresh, but you can refrigerate the leftovers in an airtight container for up to 2-3 days.
Stored properly they will last up to 3 days. However, they will become soft and harder to keep its shape.
Flash Freeze – Place the cookies on a baking sheet in a single layer and freeze for 1–2 hours. This prevents them from sticking together.
Use an Airtight Container – Transfer the frozen cookies to an airtight container or a freezer-safe bag. Layer with parchment paper to avoid sticking.
More Fun Cookie Recipes
Ready for an easy no-bake dessert? Make these Eclair Cookies today for a sweet, creamy treat that comes together with just a few simple ingredients. They’re perfect for parties, holidays, or whenever you’re craving something delicious!
Eclair Cookies
Ingredients
- 1 box Vanilla Wafers I used Nilla wafers
- 1 box Instant Vanilla Pudding 3.4 oz
- 1 cup Cold Milk
- 4 oz Cool Whip whipped topping
- 1/2 cup Semi-sweet Chocolate Chips
See how we calculate recipe costs.
Instructions
- In a medium mixing bowl, whisk together the 3.4-ounce box of instant vanilla pudding mix and 1 cup cold milk until smooth and well combined.
- Gently stir in 4 ounces of Cool Whip until fully incorporated.
- Refrigerate the pudding mixture for 10–15 minutes, or until slightly thickened.
- Divide the vanilla wafers into two equal groups. Spoon about 2 teaspoons of the pudding mixture onto the flat side of each wafer in the first group.
- Place the chocolate chips in a shallow microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate.
- Dip the tops of the remaining vanilla wafers into the melted chocolate, allowing any excess chocolate to drip back into the bowl.
- Place each chocolate-dipped wafer on top of a pudding-covered wafer to form a sandwich.
- Arrange the cookies on a tray and refrigerate until the chocolate is completely set.
- Serve chilled and enjoy.
