Description
This No-Bake Eclair Cake is an easy, crowd-pleasing dessert made with layers of graham crackers, creamy vanilla pudding, and whipped topping, all topped with a smooth chocolate frosting. It tastes just like a traditional eclair—without the need for baking.
Ingredients
- 1 box graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (e.g., Cool Whip)
- 1 (16 oz) container chocolate frosting (store-bought or homemade)
Instructions
- Mix the instant vanilla pudding mix with cold milk until it thickens slightly.
- Fold in the whipped topping to create a light and fluffy filling.
- In a 9x13-inch baking dish, place a layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
- Warm the chocolate frosting slightly in the microwave to make it spreadable, then pour and smooth it over the top layer.
- Refrigerate the cake for at least 4 hours, preferably overnight, before serving.
Notes
- Can substitute vanilla pudding with chocolate or cheesecake pudding for variety.
- Try adding sliced bananas or strawberries between layers for extra freshness.
- Use chocolate graham crackers or drizzle caramel sauce on top for an indulgent twist.
- Best served cold; do not freeze as texture may be affected.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 310
- Sugar: 22g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
