Eclair Cake
Éclair Cake is an easy no-bake dessert with creamy layers and rich chocolate frosting that's perfect for making ahead.
Ingredients
- 3 c. milk
- 8 oz. Cool Whip
- 2 3.5oz pkg instant vanilla pudding
- 14 oz. box of graham crackers
- 16 oz. container of prepared chocolate frosting
Instructions
- In a large bowl, whisk together the milk and instant pudding mix until smooth and slightly thickened. Fold in the Cool Whip until fully combined.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish. Spread half of the pudding mixture evenly over the crackers, then add another layer of graham crackers.
- Spread the remaining pudding mixture over the second layer, then finish with one final layer of graham crackers.
- Remove the lid and foil seal from the chocolate frosting and microwave it for about 30 seconds, stirring until smooth and pourable. (You can also transfer it to a microwave-safe bowl before heating.) Spread the frosting evenly over the top layer of graham crackers.
- Cover and refrigerate for at least 6 hours, or overnight, to allow the graham crackers to soften. For cleaner, more defined layers, freeze the cake overnight, then thaw it in the refrigerator for at least 3 hours before serving.
Notes
- Refrigerate overnight for the best texture and flavor.
- Warm the frosting slightly so it spreads easily over the graham crackers.
- Freeze overnight for cleaner slices, then thaw in the refrigerator before serving.
- Use a 9×13-inch pan for even layers.
- Be patient; the longer it chills, the better it gets.
Nutrition
Calories: 284kcalCarbohydrates: 45gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 259mgPotassium: 193mgFiber: 1gSugar: 28gVitamin A: 103IUCalcium: 98mgIron: 2mg
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