No-Bake Eclair Cake

No-Bake Eclair Cake: An Easy and Delicious Dessert

Craving a delicious dessert but don’t want to turn on the oven? This No-Bake Eclair Cake is the perfect solution! With layers of creamy vanilla pudding, soft graham crackers, and a rich chocolate frosting topping, this dessert is simple to make and tastes just like a classic eclair. It’s a great treat for family gatherings, potlucks, or any time you need an easy yet impressive dessert that everyone will love.

Ingredients:

• 6.8 ounces vanilla instant pudding mix
• 3 cups milk
• 8 ounces whipped topping, thawed
• 16 ounces graham crackers
• 16 ounces chocolate frosting

Directions:

1. Prepare the Pudding Mixture:

• In a large bowl, whisk together the vanilla instant pudding mix and 3 cups of milk until smooth and thickened.
• Gently fold in the thawed whipped topping until well combined. This will create a light and creamy filling for your eclair cake.

2. Assemble the Cake:

• In a 9×13-inch dish, arrange a single layer of whole graham crackers, breaking them as needed to fit the bottom of the dish evenly.
• Spread half of the pudding mixture evenly over the graham crackers.
• Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture.
• Finish with a final layer of graham crackers, ensuring the top layer is smooth and even.

3. Prepare the Frosting:

• Remove the foil wrap from the chocolate frosting container and microwave it for about 25 seconds to soften it. Stir the frosting well to make it easy to spread.
• Spread the softened frosting evenly over the top layer of graham crackers, covering the entire surface.

4. Chill the Cake:

• Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is essential, as it allows the graham crackers to soften and take on a cake-like texture, making the dessert rich and irresistible.

5. Serve:

• Once the cake has chilled and set, slice it into squares and serve. Enjoy the creamy layers of vanilla pudding, soft graham crackers, and rich chocolate frosting!

Recipe Notes:

• Prep Time: 15 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 45 minutes
• Servings: 12 servings
• Calories: 300 kcal per serving

Tips for Making the Best No-Bake Eclair Cake:

• Overnight refrigeration: For the best texture, refrigerate the cake overnight. This will allow the graham crackers to fully soften, creating a cake-like consistency.
• Custom toppings: While classic chocolate frosting is traditional, you can also try using chocolate ganache or drizzle caramel sauce on top for a different twist.
• Whipped topping: Be sure to use thawed whipped topping, as this will incorporate easily into the pudding and create a light, fluffy filling.

Conclusion:

This No-Bake Eclair Cake is a fantastic option for anyone looking for a simple yet indulgent dessert. With minimal ingredients and no baking required, it’s easy to throw together and perfect for any occasion. The layers of creamy pudding, soft graham crackers, and rich chocolate frosting make every bite absolutely delicious. Serve this cake at your next party or family gathering, and watch it disappear in no time!

No-Bake Eclair Cake

---

• Author: Dulcia
• Total Time: 6 hours 45 minutes (including refrigeration time)
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

The No-Bake Eclair Cake is an effortlessly delicious dessert that combines layers of graham crackers, vanilla pudding, and whipped topping, all topped with a smooth chocolate frosting. This simple yet satisfying treat requires no baking and delivers all the flavors of a classic eclair in an easy-to-make cake form. Perfect for those who need a no-fuss dessert that still impresses.

---

Ingredients

Scale 1x2x3x

6.8 ounces vanilla instant pudding mix
3 cups milk
8 ounces whipped topping, thawed
16 ounces graham crackers
16 ounces chocolate frosting

---

Instructions

In a large bowl, whisk together the vanilla instant pudding mix and milk until smooth. Fold in the thawed whipped topping until well combined.
Arrange a layer of whole graham crackers on the bottom of a 9×13 dish, breaking as needed to create a single layer.
Spread half of the pudding mixture evenly over the graham crackers. Place another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture. Finish with a third layer of graham crackers.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes.
Remove the foil wrap from the chocolate frosting and microwave for 25 seconds to soften. Stir well and spread the frosting evenly over the top layer of graham crackers.
Replace the plastic wrap and refrigerate the cake for at least 6 hours, or preferably overnight, to allow the graham crackers to soften.

• Prep Time: 15 minutes

Nutrition

• Calories: 300