Summer Desserts: Easy No-Bake Eclair Cake

12-24 servings
24 hr 30 min
Looking for a delicious cool summer homemade dessert that you don’t have to turn on the cooktop or oven for? This Eclair Cake fills the bill with yummy graham cracker and cold vanilla custard layers, topped with chocolate frosting!
The ingredients.
  • 1 Box of Graham crackers
  • 2 3.4 oz. boxes of instant vanilla pudding
  • 8 oz. Cool Whip, thawed
  • 1 tub of milk chocolate frosting
  • 3 cups of milk


The assembly.

Put the vanilla pudding mix in a bowl with three cups of cold milk and whisk until it is almost firm.

Then stir or whisk in the whipped topping. Make sure to set out the whipped topping beforehand to thaw so that it blends in evenly.

Next, line the bottom of a 9×13 dish with a layer of graham crackers. You will probably have to break them up to completely cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Make a second layer of graham crackers over the pudding. Spread the remainder of the pudding and then top with a final layer of graham crackers.

Remove the lid and aluminum foil cover from the frosting, microwave the frosting for 20-30 seconds, and stir. This will make it easier to pour out and spread.

Cover the graham crackers with the frosting and spread it out evenly.


Now we wait…


Cover the dish with plastic wrap and refrigerate overnight. This allows the graham crackers time to soften. Don’t cheat and cut it right away…it won’t be the same!

The next day, slice into squares and enjoy the cold, creamy deliciousness.

This dessert is so easy and no bake…the hardest part is the wait!!

Bon Appetit!

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Summer Desserts: Easy No-Bake Eclair Cake
Recipe details
  • 12-24  servings
  • Prep time: 30 Minutes Cook time: 24 Hours Total time: 24 hr 30 min
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Ingredients

  • 1 Box Graham Crackers
  • 2 Small Boxes (3.4 oz) Instant Vanilla Pudding
  • 1 Tub (8 oz) Cool Whip, thawed
  • 1 Container Milk Chocolate Cake Frosting
  • 3 Cups Milk
Instructions

In a medium mixing bowl, whisk the vanilla pudding mix with 3 cups of cold milk until almost ready, about 1-2 minutes. It should be firm within 5 minutes.
Stir or whisk in thawed Cool Whip.
Line the bottom of a 9×13 dish with a layer of graham crackers. You will probably have to break into pieces to completely cover the bottom.
Add half of the pudding mixture over the graham crackers and spread evenly.
Lay another layer of graham crackers over the top of the pudding mixture.
Spread the remaining pudding mixture over this layer of graham crackers.
Add the final layer of graham crackers on top of the pudding mixture.
Remove the lid and aluminum foil top from the frosting container, microwave the frosting for 20-30 seconds, and stir.
Pour the frosting over the graham crackers and spread evenly.
Cover with plastic wrap and refrigerate overnight before serving. Don't be tempted to eat it the same day! The graham crackers need time to soften.
The next day, cut into squares and enjoy cold!
Kate Rodgers - Southern Home and Hospitality
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