Eclair Cake
No Bake Eclair Cake makes the perfect dessert recipe for any occasion. Beautiful layers makes this cake looks so impressive and perfect to make ahead of time!
Servings: 9
Cost: $9.08 Recipe, $1.01 per Serving
Ingredients
- 2 pkgs instant vanilla pudding mix 3.5 ounces each
- 8 ounces Cool Whip thawed
- 3 cups milk
- 30 Graham Crackers broken into square
- 16 ounces Chocolate Frosting
Instructions
- In a large mixing bowl, whisk together 2 packages instant vanilla pudding mix and 3 cups milk until smooth.
- Fold in 8 ounces thawed Cool Whip until fully combined.
- Arrange a single layer of graham cracker squares from approximately 10 graham crackers on the bottom of a 9x13 baking dish. Break crackers as needed to fully cover the bottom.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham cracker squares using approximately 10 more graham crackers.
- Spread the remaining pudding mixture evenly over the second graham cracker layer.
- Top with a final layer of graham cracker squares using the remaining 10 graham crackers.
- Cover the dish with plastic wrap and refrigerate for 30–60 minutes to allow the pudding to set.
- Remove the lid and foil seal from the 16-ounce container of chocolate frosting. Microwave the frosting for about 15 seconds until softened, then stir until smooth and spreadable.
- Remove the plastic wrap from the baking dish and evenly spread the chocolate frosting over the top layer of graham crackers.
- Cover again with plastic wrap and refrigerate overnight to soften the graham crackers.
- Slice, serve, and enjoy.
Notes
This cake is best served the next day and will last, covered, in the refrigerator for up to 2-3 days.
Nutrition
Calories: 565kcal | Carbohydrates: 97g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 584mg | Potassium: 335mg | Fiber: 2g | Sugar: 65g | Vitamin A: 176IU | Calcium: 169mg | Iron: 3mg
