No Bake Éclair Cake
Creamy, easy-to-make, and simple No Bake Éclair Cake. A layered cake with French touch suitable for summer hot days and matches perfectly any occasion.
Equipment
- 1 Baking pan
- 1 Mixing bowl
- 1 Hand mixer or stand mixer
- 1 Measuring cup and spoon
- 1 Silicone spatula or spoon
Ingredients
- 1 box graham crackers
- 1 tub cool whip
- 2 3½ ounces packages of vanilla pudding
- 4 cups milk
- 1 tub chocolate frosting
Instructions
- Using a whisk (or hand mixer), mix 3 cups of cold milk with the 2 packets of vanilla pudding, and the thawed tub of cool whip until thickened. Set aside.
- Lightly dunk each graham cracker in the remaining 1 cup of milk and layer the bottom of your pan.
- Spread some of the pudding mixtures on top and repeat the layers until finished. Keep in mind that your last layer should be graham crackers.
- Once done, spread the entire can of frosting on top. To make it easier, remove the plastic cap and the foil cover and microwave for a short amount of time, 10 seconds at a time, until it's easier to spread (but not melted).
- Once added to the pan, cover and refrigerate for 3 hours.
Notes
- The No Bake Éclair Cake can last be stored in the refrigerator for four or five days. Make sure it is tightly wrapped or in an airtight container.
- Change up the crackers by using cinnamon graham crackers, chocolate graham crackers, or honey graham crackers.
- Dairy-free or lactose-free milk will not set the pudding. In this recipe, make sure to use regular milk.
Tried this recipe?Let us know how it was!