No Bake Eclair Cake
This No Bake Eclair Cake is a delightful, creamy dessert that combines chocolate and vanilla flavors in simple layers without the need for baking.
Ingredients
For the Pudding Mixture
- 2 pkgs instant vanilla pudding mix (3.5 ounces each) Can use sugar-free version if desired.
- 8 ounces Cool Whip (thawed) Substitutable with homemade whipped cream.
- 3 cups milk Almond milk can be used for a dairy-free option.
For the Layers
- 30 pieces Graham Crackers (broken into squares) Can use chocolate or honey graham crackers.
For the Frosting
- 16 ounces Chocolate Frosting Can substitute with ganache or homemade frosting.
Instructions
Preparation
- In a mixing bowl, combine the instant vanilla pudding mix, 3 cups of milk, and thawed Cool Whip. Whisk until smooth and creamy.
- Place half of the broken graham cracker squares in a 9" x 13" baking dish, making sure to cover the bottom evenly.
- Pour half of your creamy pudding mixture over the layer of graham crackers and spread it evenly.
- Place the remaining graham cracker squares on top of the pudding layer, covering it completely.
- Pour the rest of the pudding mixture over the second layer of graham crackers and smooth it out.
- Top with the last layer of graham crackers.
- Cover and refrigerate your cake for at least 30-60 minutes, ideally longer, to allow it to firm up.
- Microwave the chocolate frosting for about 15 seconds to soften it, making it easier to spread.
- Evenly distribute the softened chocolate frosting over the top graham cracker layer.
- Cover the cake again and refrigerate overnight before serving to allow flavors to meld beautifully.
Notes
For best results, refrigerate overnight. Garnish with chocolate shavings or fresh berries for added elegance.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 25g
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