no bake éclair cake;
An easy no-bake icebox cake layered with graham crackers, vanilla pudding filling and topped with a chocolate icing
Servings: 8
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Ingredients
Eclair Cake
- 2 sleeves graham crackers (roughly 15-18 depending on size of pan)
- 1 3.4 oz vanilla pudding mix
- 1½ cups milk , or volume pudding mix instructs
- 8 oz cool whip OR whipped cream
Chocolate Frosting
- 3 Tbsp cocoa powder
- 1 cup powdered sugar
- 3 Tbsp butter melted
- 3 Tbsp milk
Instructions
Eclair Cake
- Add pudding mix and milk as package instructs and allow to set. Once thickened, fold in 8 oz cool whip or whipped cream.
- Spray and 9”x9” pan with non-stick spray. Place a layer of graham crackers on the bottom. Start with whole sheets and fill in gaps with half or quarter sheets as necessary. You'll want enough graham crackers remaining to make 2 additional layers (3 total). , then top with ½ the pudding mix.
- Top with ½ of the pudding mixture, and use a spatula or knife to spread evenly. Make sure all crackers are covered and fully coated.
- Cover pudding with another layer of graham crackers, then top with remaining ½ of the pudding.
- Add a final layer of graham crackers.
Chocolate Frosting
- Mix together all ingredients until smooth. If too thick, add more milk; if too thin, add more powdered sugar.
- Cover top layer of graham crackers with icing.
- Chill for 4-8 hours or overnight until the moisture from the pudding mixture soaks into the graham crackers to make them soft.
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