No Bake Blueberry Eclair Dessert


This was our Mother’s Day dessert and I must say, it turned out delicious!!  I had seen a recipe for Chocolate Eclair Dessert but knew that I had some blueberry sauce in the pantry to decided to turn it into a No Bake Blueberry Eclair Dessert.  Excellent choice, if I do say so myself!!!  🙂


This No Bake Blueberry Eclair Dessert has to be made the day before so that the graham crackers have a chance to soften up and all the flavors of the filling, crackers, and blueberry sauce can meld together.  You know I love, love blueberries so this recipe is definitely a keeper for me.  Super creamy but a really light dessert to finish off a great meal!  Tonnes of blueberry flavor from the Homemade Blueberry Sauce!  If you have time, make the Homemade sauce!!


No Bake Blueberry Eclair Dessert (serves 12 – 15)


  • 1 box of graham crackers, not crumbs
  • 2 pkgs vanilla pudding (3.4 oz size)
  • 1 12 oz container cool whip, thawed
  • 2 1/2 cups milk (I used skim)
  • Blueberry Sauce (canned or homemade – recipe below)
  • optional cool whip and blueberries for garnish


Layer a 9 x 13 pan with a layer of graham crackers. Mix pudding with milk, mix until slightly thickened. Gently fold in the cool whip.

Spread half of the pudding mixture over the graham crackers.  Add another layer of graham crackers, then another layer of pudding mixture, then another layer of graham crackers. Pour cooled blueberry sauce over the graham crackers and refrigerate for at least 8 hours. Cut into squares and serve!  Enjoy 🙂

Homemade Blueberry Sauce

3 cups fresh or frozen blueberries
1/2 cup water
1/2 cup sugar
2 TBSP fresh lemon juice
2 TBSP corn starch, mixed with 2 TBSP of cold water
1/2 tsp vanilla extract


In a saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir and bring to a boil. Lower heat and let simmer for about 15 minutes.

In a small bowl, mix the cornstarch and 2 TBSP of cold water.

Slowly stir the corn starch into the blueberries.  Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.

Remove from heat and gently stir in the vanilla extract. Let cool completely before adding to dessert.

NOTE:  Adjust sugar to your personal taste and according to the sweetness of your berries.



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