No Bake Éclair Cake

No Bake Éclair Cake

 

 

 

 

 

 

 

 

 

 Just five ingredients and you have the easiest dessert satisfies that craving for something cold and creamy and chocolatey. So easy to make and so good the next day too.

No Bake Éclair Cake

 1 box graham crackers around 14 ounces

2 boxes instant French Vanilla pudding mix 3.4 ounces each

8 ounces Cool Whip thawed

3 cups milk

16 ounces chocolate frosting

In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well with a wire whisk until thick and creamy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange graham crackers in a single layer in the bottom of a 9×13 baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread half of the pudding mixture over the graham crackers.

 

 

 

 

 

 

 

 

 

 

 

 

Add another layer of graham crackers and spread remaining pudding over the top.

 

 

 

 

 

 

 

 

 

 

 

 

Add the final layer of graham crackers and spread with chocolate frosting. 

 

 

 

 

 

 

 

 

  

 

 

See notes for easy spreading tips!

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate for at least four hours before serving. The longer this sets, the softer the graham crackers will get. 

 

 I like to leave it in the fridge for at least 4 hours.

 

 

 

 

 

 

I 

Tips & Notes:

To make it extra easy to spread the frosting, remove the foil top from the packaging and microwave for 20 seconds or just enough to make the frosting very smooth and a bit runny. 

 

 

 

 

 

 

 

 

 

 

 

 

I like to use Honey Graham crackers for this recipe but you can use any brand and any flavor you like. You'll need enough graham crackers to make 3 layers in a 9×13 baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Plain vanilla pudding in place of French vanilla will work just fine. Just be sure to use the instant pudding mix and not the cooked variety.

 

 

 

 

 

 

  

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