Description
Indulge in this creamy, dreamy No-Bake Éclair Cake that’s perfect for any occasion! With layers of graham crackers and a luscious vanilla pudding filling topped with rich chocolate frosting, it’s an irresistible treat that requires no oven.
Ingredients
Scale
- 1 box (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 can (16 oz) chocolate frosting
Instructions
- In a large bowl, whisk together the vanilla pudding mixes and cold milk until thickened, about 2 minutes.
- Fold in the thawed whipped topping until well combined.
- Arrange a layer of graham crackers in the bottom of a 9×13-inch baking dish, breaking the crackers as necessary to fit.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
- Microwave the chocolate frosting for about 30 seconds, until pourable. Stir well.
- Pour the melted chocolate frosting over the top layer of graham crackers, spreading evenly to cover.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Before serving, slice into squares and enjoy this delicious No-Bake Éclair Cake!
Notes
For best results, allow the cake to chill overnight for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 4 hours
