Prep time: 25 mins | Additional time: 4 hrs | Total time: 4 hrs 25 mins | Servings: 14 | Yield: 1 – 13×9 inch pan
No-bake desserts are booming like crazy. I love them all because they are easy to whip together and there is no need for an oven. Just like this Eclair Cake that I make over and over again. Pretty simple and quick to make with only five ingredients. Tastes exactly like an Eclair cake and enough to feed a crowd. An impressive cake that tastes amazing without a need for any power kitchen tools, just a bowl, and a spoon! If you are only beginning to explore the baking world, no-bake recipes are a great start. Incredibly easy, even your kids can do it!
This Eclair Cake is a wonderful dessert for everybody. Many times this cake saves me. I remember this one time my neighbour asked me to bring something to a potluck, I immediately resort to this cake. Prepared this the night before, pop it in the fridge, and take it out the next day.
Ingredients
2 (3.5-oz.) packages instant vanilla pudding mix
1 (8-oz.) container frozen whipped topping, thawed
3 c. milk
1 (16-oz.) package graham cracker squares
1 (16-oz.) package prepared chocolate frosting
How to make Eclair Cake
Step 1: In a medium bowl, place the pudding mix, whipped topping, and milk. Stir well until blended.
Step 2: Into the bottom of a 13 x 9-inches baking pan, arrange the graham cracker squares in a single layer. Over the crackers, evenly spread half of the pudding mixture, then top with another layer of crackers, and spread the rest of the pudding mixture on top. For the last layer, add the final layer of graham crackers over the pudding mixture.
Step 3: On the entire cake to the edges, spread the frosting. Cover the pan and place in the fridge to chill for at least 4 hours before serving.
Note:
I suggest chilling the cake for at least 30 minutes before spreading the frosting. It is easier that way.
Nutrition Information:
Per Serving: 395 Calories | Protein 4.5g | Carbohydrates 64.6g | Fat 14.2g | Cholesterol 4.2mg | Sodium 481.2mg.
Ingredients
- 2 (3.5-oz.) packages instant vanilla pudding mix
- 1 (8-oz.) container frozen whipped topping, thawed
- 3 c. milk
- 1 (16-oz.) package graham cracker squares
- 1 (16-oz.) package prepared chocolate frosting
Instructions
Step 1: In a medium bowl, place the pudding mix, whipped topping, and milk. Stir well until blended.
Step 2: Into the bottom of a 13 x 9-inches baking pan, arrange the graham cracker squares in a single layer. Over the crackers, evenly spread half of the pudding mixture, then top with another layer of crackers, and spread the rest of the pudding mixture on top. For the last layer, add the final layer of graham crackers over the pudding mixture.
Step 3: On the entire cake to the edges, spread the frosting. Cover the pan and place in the fridge to chill for at least 4 hours before serving.
Notes
I suggest chilling the cake for at least 30 minutes before spreading the frosting. It is easier that way.
