The Easiest Eclair Cake
The Easiest Eclair Cake is a no-bake dessert that captures the flavors of traditional éclairs without the fuss of baking. Here’s a simple recipe for you:
Ingredients:
- 1 box (about 14 ounces) graham crackers
- 2 boxes (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 can (16 ounces) chocolate frosting
Instructions:
- Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, or until the pudding starts to thicken.
Please continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
Enjoy this meal.
The Easiest Eclair Cake
The Easiest Eclair Cake is a no-bake dessert that captures the flavors of traditional éclairs without the fuss of baking. Here’s a simple recipe for you:
Ingredients:
- 1 box (about 14 ounces) graham crackers
- 2 boxes (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 can (16 ounces) chocolate frosting
Instructions:
- Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, or until the pudding starts to thicken.
- Fold in Whipped Topping: Gently fold in the thawed whipped topping into the pudding mixture until well combined. This will create a light and creamy filling.
- Layer the Graham Crackers: In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
- Add the Pudding Mixture: Pour half of the pudding and whipped topping mixture over the graham crackers, spreading it evenly.
- Add Another Layer of Graham Crackers: Place another layer of graham crackers over the pudding mixture.
- Top with Remaining Pudding Mixture: Pour the remaining pudding and whipped topping mixture over the second layer of graham crackers, spreading it evenly.
- Final Layer of Graham Crackers: Add a final layer of graham crackers on top of the pudding mixture.
- Prepare the Chocolate Frosting: Microwave the chocolate frosting in 20-second intervals, stirring between each interval until it’s pourable but not too hot. Alternatively, you can heat it on the stovetop.
- Pour and Spread the Chocolate Frosting: Pour the melted chocolate frosting over the final layer of graham crackers, spreading it evenly to cover the entire surface.
- Chill: Refrigerate the Eclair Cake for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
- Serve: Slice and serve chilled. Enjoy your easy and delicious Eclair Cake!
This no-bake dessert is quick to assemble and perfect for a sweet treat with minimal effort.
