No Bake Eclair Cake Recipe
How to make everyone's summertime favorite Eclair Cake. No bake, ready in minutes, and you'll only need 4 easy ingredients.
Have you ever made an icebox cake? It.is.epic.
Layers of pudding and Cool Whip with soft, cake-y graham crackers (homemade, anyone?) all covered in chocolate. I fail to see anything wrong with this brilliant, mind-boggling dessert.
You guys– all you need is 4 easy ingredients.
FOUR! With absolutely no baking involved. And barely any mixing. Most of the work is done in the fridge while it's chilling, which means you can be… frolicking elsewhere. Because that's what we're doing whilst waiting for cake, right? Frolicking. ????????
I don't know. The word just popped on the page, and I decided to leave it. Mooooooving on!
Here's what you'll need for this recipe:
✓ Graham Crackers (like, two whole sleeves)
✓ Cool Whip
✓ Instant vanilla pudding (prepared with a little less milk than usual, see recipe)
✓ Chocolate frosting (store-bought)
So. Somehow these four simple ingredients, with basically zero effort on your part, magically transform into a cake that you can slice and gobble up and impress all your friends with.
You guys, this is what refrigerators were made for!
No one in my family can resist this cake, and I guarantee that you won't be able to either!
- 16 ounces (1 box) of honey graham crackers
- 2 - 3.4 ounce instant vanilla pudding mixes (sugar free is ok)
- 3 cups skim milk
- 16 ounces Cool Whip (sugar free or fat free is ok)
- 16 ounces Pillsbury Milk Chocolate Frosting
Layer a 9x13 baking dish with some of the graham crackers. Overlap if needed cover the bottom of the dish.
Spread a third of the mixture over the layer of graham crackers.
Repeat the layers twice more, ending with graham crackers on top.
Melt the chocolate frosting in the microwave for about 30-40 seconds, until pourable. Pour frosting over the top layer and spread as needed.
Chill for at least 3 hours (the longer, the better!). Cut and serve.
Store in the refrigerator.