Description
This No Bake Eclair Cake is a creamy, layered dessert combining instant French vanilla pudding, fluffy Cool Whip, and graham crackers, all topped with a rich chocolate frosting. Easy to assemble and chilled overnight, it provides a delicious and convenient treat perfect for any occasion.
Ingredients
Scale
For the 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
For the Cake Base and Topping
- 1 box graham crackers
- 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 well combined. Allow the mixture to thicken for a few minutes, stirring occasionally. Once thickened, gently fold in the thawed Cool Whip until fully incorporated and smooth.
- Layer the Cake: Place a single layer of graham crackers at the bottom of a 9×13-inch pan. Spread half of the pudding mixture evenly over the crackers. Add another single layer of graham crackers on top, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
- Prepare the Chocolate Frosting: Scoop the chocolate frosting into a microwave-safe bowl. Heat it in 15-second intervals in the microwave, stirring well between each, until the frosting is melted and smooth.
- Add the Frosting: Pour the melted chocolate frosting evenly over the top layer of graham crackers, spreading gently to cover the surface.
- Chill the Cake: Refrigerate the assembled eclair cake for about 30 minutes to let the frosting set. Then, cover with plastic wrap and chill overnight or for at least 8 hours to allow the flavors to meld and the graham crackers to soften.
- Serve: Slice the chilled eclair cake into 12 servings and serve cold for the best texture and flavor.
Notes
- For easier slicing, use a sharp knife dipped in warm water and wiped dry between cuts.
- Ensure the pudding mixture is well thickened before folding in Cool Whip to avoid a runny cake.
- You can substitute chocolate frosting with semi-sweet melted chocolate chips for a different texture.
- This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Using whole milk gives the best creamy texture, but 2% milk can be used as a lighter option.
