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No Bake Eclair Cake
At a Glance
- Total
- 30 min
- Servings
- 6.00 serving(s)
Categories
- Dessert
- No-Bake
- No Bake
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for No Bake Eclair Cake brings together 1 (16 ounce) box graham crackers, 2 (3 1/2 ounce) packages instant vanilla pudding, 3 1/2 cups whole milk in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large mixing bowl, whisk, 9x13 baking pan
Ingredients
- 1 (16 ounce) box graham crackers
- 2 (3 1/2 ounce) packages instant vanilla pudding
- 3 1/2 cups whole milk
- 8 ounces Cool Whip
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 3 tablespoons salted butter, melted
- 3 tablespoons whole milk
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Instructions
1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.
2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to fit the edges of the pan.
3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.
4. Top with a second layer of graham crackers, followed by the second half of the pudding.
5. Top with the third and final layer of graham crackers.
6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting.
7. Spread evenly over top the third layer of graham crackers.
8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften before serving.
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