Here’s a simple and delicious No-Bake Eclair Cake recipe that’s quick to make:
🍰 Ingredients (8–10 servings)
- 1 box (about 14 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 package (about 4 oz) chocolate frosting
🍳 Instructions
- Make the pudding layer
- In a bowl, whisk together the instant pudding mix and cold milk until thickened (about 2–3 minutes).
- Gently fold in half of the whipped topping until smooth.
- Layer the cake
- In a 9×13-inch pan, arrange a layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the crackers.
- Repeat: another layer of graham crackers, then the remaining pudding mixture, and top with a final layer of graham crackers.
- Add the chocolate topping
- Soften chocolate frosting slightly (microwave 15–20 seconds if needed).
- Spread evenly over the top layer of graham crackers.
- Chill
- Refrigerate for at least 4 hours or overnight so the graham crackers soften and the layers set.
- Serve
- Slice and enjoy! Optional: sprinkle with chocolate shavings or drizzle caramel on top.
If you want, I can also give a shortcut hack to make this eclair cake even creamier and more chocolatey without extra steps. It’s a game-changer for desserts! Do you want me to share that?
