Eclair Cake Recipe
The Easiest Eclair Cake Ever - This no-bake layered dessert is always a crowd pleaser and can be assembled in no time. It takes all the flavors of a chocolate eclair and leaves out the fuss!
Servings: 12 servings
Calories: 380kcal
Ingredients
- 1 box cinnamon graham crackers
- 2 3.4 ounce boxes French Vanilla Instant Pudding
- 12 ounces cool whip make sure to defrost it four hours before needed
- 3 ½ cups milk
- 1 tub dark chocolate frosting
Instructions
- Spray a 9x11 pan with non-stick spray
- Mix pudding and milk using a mixer2 3.4 ounce boxes French Vanilla Instant Pudding, 3 1/2 cups milk
- Fold in cool whip using a spoon12 ounces cool whip
- Lay a layer of graham crackers along the bottom of the pan covering the entire bottom1 box cinnamon graham crackers
- Divide the pudding mixture in half and spread the first half on top of the graham cracker layer
- Lay a second layer of graham crackers on top of the pudding layer
- Spread the remainder of the pudding mixture over the second layer of graham crackers
- Lay a final layer of graham crackers
- Microwave the frosting for 20-30 seconds to make it easier to spread.
- Spread the warmed frosting over the top layer of graham crackers evenly1 tub dark chocolate frosting
- Refrigerate for 12- 24 hours
Video
Notes
TIP: You can change up the recipe by using different flavor graham crackers (think chocolate or plain) and different flavor pudding!!
Storage Instructions
- To Store: Cover the éclair cake tightly and store in the refrigerator for 4-5 days.
- To Freeze: You can wrap and freeze this éclair cake for 2-3 months. Thaw in the refrigerator overnight.
- Make Ahead: This eclair cake is fully set after 12 hours and ready to serve, but it's also a great make-ahead cake that can be left in the fridge overnight.
Nutrition
Calories: 380kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 345mg | Potassium: 258mg | Fiber: 1g | Sugar: 37g | Vitamin A: 165IU | Calcium: 141mg | Iron: 2mg