No-Bake Chocolate Eclair Cake
A no-bake chocolate eclair cake made with layers of graham crackers, vanilla pudding mixed with Cool Whip and chocolate fudge frosting. Chill it overnight and it tastes just like an eclair.
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Cost: about $12
Servings: 20 servings
Equipment
- 9x13 pan
- Large bowl
- Electric mixer or whisk
Ingredients
- 2 boxes instant vanilla pudding mix 3.4 oz each
- 2 cups cold milk
- 1 container Cool Whip 8 oz, thawed
- ¾ lb whole graham crackers about 1 box, whole sheets
- 1 can chocolate fudge frosting 16 oz, ready to spread
Instructions
- In a large bowl, beat the instant pudding mix with 2 cups of cold milk for 1 minute. Use only 2 cups of milk total, not the amount on the box.
- Gently fold the thawed Cool Whip into the pudding until smooth and no streaks remain.
- Line the bottom of a 9x13 pan with a single layer of whole graham crackers. No need to grease the pan. Broken crackers are fine; just don't crush them.
- Spread half of the pudding mixture evenly over the crackers.
- Add a second layer of graham crackers, then spread the remaining pudding mixture over the top.
- Finish with a third layer of graham crackers.
- Spread the chocolate fudge frosting evenly over the top layer of graham crackers.
- Cover and refrigerate for at least 12 hours, or a full day if you can, until the crackers are soft.
- Cut into squares and serve cold.
Notes
Instant pudding is required. Cook-and-serve pudding will not set.
No need to grease the pan. Nothing sticks to the bottom.
Store covered in the refrigerator for up to 3 to 4 days. It is best on days 1 and 2.