RECIPE: No-Bake Elvis Éclair Cake

This crowd-pleasing, no-bake dessert recipe comes to us from the pages of Stand By Your Pan, by country artist and TikTok star Hannah Dasher. Her recipes are “packed with more flavor than a Prince album” and guaranteed to help you getchyo’ man (or keep him, whatever the case may be).

According to Hannah, the Elvis Éclair Cake is a nod to “church-basement dessert tables and 1970s Southern hospitality” — a classic no-bake éclair cake with the addition of Elvis-approved peanut butter and banana.

This recipe can be made up to three days in advance, so it’s perfect for hosting or potlucks!

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Elvis Éclair Cake

This is a playful Southern mash-up that combines classic no-bake éclair cake with Elvis Presley–approved flavors.

5 from 1 vote

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Prep Time 30 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American/Southern, Southern

Servings 8

Calories 716 kcal

Ingredients

  

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Cake

• 2 3.4-ounce boxes of instant vanilla pudding mix
• 3 cups half-and-half
• 18 large graham crackers, as needed 2 sleeves
• 2 cups thawed frozen whipped topping such as Cool Whip
• 1/4 cup Skrewball Peanut Butter Whiskey as needed
• 16 Nutter Butter Cookies half of a 16-ounce package
• 2 large ripe bananas, sliced

Chocolate Icing

• 1/2 cup salted butter 1 stick
• 8 large marshmallows
• 1/3 cup whole milk scant 1/3 cup
• 2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract

Instructions

 

Make the cake:

• In a medium bowl, whisk to dissolve the pudding mix into the half-and-half (it'll be rich 'n' thick, like Randy Houser. Yummy.) Set aside to thicken, 5 to 10 minutes.
• Arrange half of the graham crackers in the bottom of a 9 x 13-inch baking dish, breaking as needed to fit.
• Fold the Cool Whip into the pudding. Spread half of the pudding over the graham crackers. Pour the whiskey into a plate or pie dish. One at a time, quickly dip each side of the peanut butter cookies into the whiskey (do not soak them), shake off the excess, and arrange over the pudding. Top the cookies with the banana slices, then the remaining pudding. Top with the remaining graham crackers, breaking to fit as before.

Make the icing:

• In a medium saucepan over medium-low heat, melt the butter and marshmallows. Whisk in the milk to combine. Remove from the heat. In a separate bowl, sift the powdered sugar and cocoa together. Whisk this powdered sugar mixture into the saucepan until smooth. Stir in the vanilla.

Assemble and chill:

• Pour and spread the icing over the graham crackers. Refrigerate, uncovered, until set, at least four hours or overnight. Serve chilled.
• After the topping is set, the cake can be covered with plastic wrap and refrigerated for up to three days.

Notes

Recipe from Stand By Your Pan by Hannah Dasher. Copyright © 2026. Photographs by ReactorMedia. Used by permission of Harper Celebrate.

Nutrition

Calories: 716kcalCarbohydrates: 98gProtein: 10gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 66mgSodium: 481mgPotassium: 403mgFiber: 4gSugar: 60gVitamin A: 744IUVitamin C: 3mgCalcium: 167mgIron: 2mg

Keyword Cake, eclair, eclair cake, elvis

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