Simple No-Bake Eclair Cake: An Old-Fashioned Favorite Made Easy
This No-Bake Eclair Cake is a delightful dessert that combines layers of graham crackers, vanilla pudding, and chocolate frosting, making it a favorite for those who want to indulge without baking.
Ingredients
- 2 packages of graham crackers
- 2 packages (3.5 oz each) instant vanilla pudding mix
- 3 cups of cold milk
- 1 tub (8 oz) whipped topping, thawed
- 1 can (16 oz) chocolate frosting
Instructions
- In a large bowl, combine the vanilla pudding mix and cold milk. Whisk until smooth and thickened. Gently fold in the whipped topping until well incorporated.
- In a 9x13 inch baking dish, place a single layer of graham crackers. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers.
- Microwave the chocolate frosting for about 30 seconds to soften. Pour over the top layer of graham crackers, spreading evenly with a spatula.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the graham crackers to soften.
Notes
Feel free to substitute the whipped topping with homemade whipped cream for a richer taste. For a chocolate twist, use chocolate graham crackers. Store leftovers in the refrigerator, covered, for up to 3 days.