No Bake Eclair Cake
This creamy no bake eclair cake combines vanilla pudding, whipped topping, graham crackers, and chocolate frosting for a simple, delicious dessert that requires minimal prep and chilling time.
Equipment
- 1 9 x 13 inch baking dish for layering and assembling the cake
- 1 large mixing bowl to mix pudding and whipped topping
- 1 microwave to soften frosting for easy spreading
Ingredients
- 6.8 ounces vanilla instant pudding mix
- 3 cups milk
- 8 ounces whipped topping thawed
- 16 ounces graham crackers
- 16 ounces chocolate frosting
Instructions
- In a large bowl, whisk together vanilla instant pudding mix and milk until combined.
- Fold in the thawed whipped topping gently until fully mixed.
- Place a layer of graham crackers in the bottom of a 9 x 13 inch baking dish, breaking as needed to cover the entire bottom.
- Spread half of the pudding mixture evenly over the graham cracker layer.
- Add a second layer of graham crackers on top of the pudding layer.
- Spread the remaining pudding mixture evenly over the second graham cracker layer.
- Top with a final layer of graham crackers.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
- Microwave the chocolate frosting for 25 seconds, then stir to soften for easy spreading.
- Remove the cake from the refrigerator and spread the softened frosting evenly over the top.
- Cover again and refrigerate overnight or for at least 6 hours to allow the graham crackers to soften.
Notes
- Use vanilla or French vanilla pudding for best flavor.
- For lighter options, use fat-free whipped topping and sugar-free pudding.
- Make chocolate ganache instead of frosting by heating cream over chocolate chips.