Get ready for the easiest no-bake dessert you’ve ever made – the No-Bake Eclair Cake! It’s as simple as mixing and layering, and you’re good to go.
- 2 boxes (3.4 ounces each) of French vanilla instant pudding
- 3 1/2 cups of milk
- 8 ounces of Cool Whip Whipped Topping
- 1 package (16 ounces) of graham crackers
For the Frosting:
- 3 tablespoons of cocoa powder
- 1 1/2 – 2 cups of powdered sugar
- 4 tablespoons of room temperature butter
- 3 tablespoons of warmed milk
- In a medium-sized mixing bowl, combine the pudding mixes and milk, then blend for about 2 minutes. You can use a hand mixer or a whisk, just make sure it’s well combined.
- Fold in the Cool Whip into the pudding mixture and mix until it’s thoroughly blended.
- Lightly spray a 9×13-inch pan with non-stick cooking spray. Place a layer of whole graham crackers on the bottom of the pan. You might need to break some crackers apart to cover the entire bottom of the pan.
- Gently spread half of the pudding mixture over the layer of graham crackers. We recommend dropping it in spoonfuls all over the graham crackers and then spreading it around carefully.
- Add another layer of graham crackers over the pudding layer, piecing them together to cover all of the pudding.
- Then add the remaining pudding over the graham crackers, following the same method as before by spreading it around gently.
- Top that pudding layer with a final layer of graham cracker sheets.
- Place it in the fridge while you prepare the frosting.
- Combine the frosting ingredients until smooth and creamy. If you prefer thicker frosting, add more powdered sugar. If you like it thinner, add a teaspoon or two of milk.
- Carefully spread the frosting over the top layer of graham crackers until it’s completely covered.
- Cover and chill for about 4-6 hours or overnight. The longer it sets, the softer the graham crackers will become, giving it that delightful eclair taste.
- This dessert actually gets better over time. Slice and serve it cold. Enjoy! 🍰😋
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