Description
This No Bake Eclair Cake is a delightful and easy-to-make dessert that layers creamy vanilla pudding and fluffy Cool Whip between layers of graham crackers, topped with a rich chocolate frosting. Perfect for a quick, no-fuss treat that requires no oven time and delivers classic eclair flavors in a chilled cake form.
Ingredients
Scale
Pudding Mixture
- 3 1/2 cups whole milk
- 2 boxes (3.4 ounces each) instant French vanilla pudding mix
- 16 ounce tub Cool Whip, thawed
Layers
- 1 box graham crackers
Topping
- 1 tub chocolate frosting
Instructions
- Prepare the pudding mixture: In a large mixing bowl, whisk together the whole milk and instant French vanilla pudding mix until the mixture is smooth and well combined. Let it sit for a few minutes to thicken, stirring occasionally. Once thickened, gently fold in the thawed Cool Whip until fully incorporated.
- Assemble the cake layers: In a 9×13-inch pan, lay down a single layer of graham crackers covering the bottom evenly. Spread half of the prepared pudding mixture over the graham crackers. Add another single layer of graham crackers on top, then spread the remaining pudding mixture evenly over this layer. Finish with a final layer of graham crackers on top.
- Prepare the chocolate topping: Place the chocolate frosting in a microwave-safe bowl and heat it in 15-second intervals, stirring well after each, until the frosting is melted and smooth enough to pour.
- Top the cake with chocolate: Pour the melted chocolate frosting evenly over the top graham cracker layer, spreading gently if needed to cover the entire surface.
- Chill and set: Refrigerate the assembled cake for about 30 minutes to allow the chocolate frosting to set. Then cover the pan with plastic wrap and chill it in the refrigerator overnight, or for at least 8 hours, for the flavors to meld and the cake to firm up.
- Serve: Slice the chilled eclair cake into 12 servings and serve cold, enjoying the creamy, layered dessert.
Notes
- Be sure to use thawed Cool Whip for easy folding into the pudding mixture.
- Microwave the frosting in short intervals to prevent overheating and scorching.
- Letting the cake chill overnight enhances the texture and flavor.
- This cake is best served chilled and eaten within 2-3 days.
- For a variation, substitute chocolate cookie crumbs for graham crackers if desired.
