No Bake Samoa Eclair Cake

It is no secret by now that I love Samoa Girl Scout Cookies. I guess one might find it apparent in all the “Samoa” themed recipes I do :)

This No Bake Samoa Eclair Cake is easily one of the best on the list! It is the perfect summer treat!

NO BAKE Samoa Eclair Cake... this dessert has layers of creamy, chocolate caramel graham cracker heaven! One of the BEST desserts I have ever had!

It has layers of creamy heaven and the delicious flavors of “samoa” cookies brought in and enveloped into one of my favorite desserts on the blog already. The two ideas fuse together to bring about one unforgettable dessert!

Trust me, it is easy, delicious and doesn’t even require you to turn on the oven! It is a must try!

5.0 from 2 reviews
No Bake Samoa Eclair Cake
  • 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
  • 3 cups whole milk
  • ¼ cup caramel ice cream topping
  • 12 oz. cool whip
  • 2 (14.4) oz packages graham crackers
  • 3 Tablespoons butter
  • 3 Tablespoons milk
  • 3 Tablespoons cocoa
  • 1 cup powdered sugar
  • 1 cup toasted coconut
  • Caramel Sauce
  1. Blend milk and vanilla pudding packets for about 2 minutes. Add caramel ice cream topping and stir. Fold in Cool Whip.
  2. In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
  3. Pour half of pudding/cool whip mixture on top and level.
  4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
  5. Put the second half of pudding/cool whip mixture on top and level.
  6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
  1. Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
  2. Top with toasted coconut and drizzle with caramel sauce.
  3. Refrigerate overnight and Dig in!


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

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  1. Lori the Dentist

    Nikki!! LOVE your recipes and LOVE your photography. I canNOT wait until I am done with my deployment here in SW Asia to go home and *make* some of these delicacies. I must say too, that I pass your recipes on to my dental assistant. We're gonna be Two Bakin' Fools when we go back home!!

  2. paul phillips

    Would realy love to try the NO BAKE SAMOA ECLAIR CAKE but dont know what some of the ingrediants are as from Great Britain and carnt say iv heard of some of the items needed. Any chance you could give an alternative for items that would be available from GB.


    1. linda

      Paul, Graham Crackers are similar to digestive biscuits or vanilla wafers in the UK. Powdered sugar is icing sugar. Hope that helps.

    2. Kathryn

      What are the ingredients you are unsure of?

  3. Shawn @ I Wash You Dry

    My jaw dropped when I saw this! My little heart pounds when I see recipes like this one..I just can't help but adore samosa and eclairs in a cake form!

  4. susiehart

    this looks really good ,I will have to try this

  5. Joan Hayes

    Samoas are one of my favorites, so this cake is calling my name! What a brilliant idea!

  6. Jill

    This looks amazing!! But I have Celiac and can't eat wheat -- might have to try GF graham crackers and see if they can hold up.

  7. Stephanie

    I know the recipe states to refrigerate overnight...what have you found to be the optimal length of fridge time? Thanks!

  8. ginny

    I do not like graham crackers. What could i substitute??

    1. Nona

      Maybe try Nilla wafers or a cookie of your preference.

  9. Stacy


    I made this recipe for a July 4th party and it was a big hit! The only thing I changed was I made my own whipped cream. I'm trying to cut back on high fructose sugar which store bought whip cream does have in it. Home made whip cream is delicious and sooo easy to make. Thank you for posting this. I will be making this again.

  10. Rebecca Smith

    I know I would love this, but I don't like to use things like Cool Whip and instant pudding. I like to make the real deals. Do you have a recipe for this made from scratch?

    1. Sheelagh

      You could substitute from scratch custard in place of pudding ,and chilled whipped cream for coolwhip

  11. Angela

    I live in South Africa and we don't get some of these products. I've seen from previous posts that digestive biscuits can replace crackers. Powdered sugar is the same as our icing sugar. What can I use instead of cool whip and Is The caramel ice cream topping the soft variety or the one that gets brittle when it comes into contact with ice cream. Your help would be very much appreciated as this looks a very scrum my recipe. Thanks muchly xxx

  12. Zohra

    Can home made whipped cream from the whipping cream be used instead of cool whip, or will it go flat? I do not like the the ingredients that go in the cool whip.

  13. Meg

    What is Cool Whip please. In Australia. :)

  14. Diane

    Refrigerate overnight? Ha! You've got to be kidding!

    The only way that might happen is if I were going out of town immediately after putting this in the fridge!

  15. Daniel Gulotta

    One more thing, you only need one box of graham crackers, not two. This dessert is delicious but if you follow the recipe as written you will be very disappointed!!

  16. Nicole


    What are some substitutes for the Graham crackers and cool whip, we don’t have those in Australia.

  17. N Reed

    Just made - this turned out awesome, but found that only one 14.4 ounce box of Graham Crackers was needed.