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Eclair Cake

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A delightful no-bake dessert that layers creamy filling with chocolate frosting between graham crackers, perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, No-Bake Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Filling and Frosting
  • 8 ounces Vanilla pudding mix Can be substituted with different flavors like chocolate or butterscotch.
  • 8 ounces Cool Whip For a lighter dessert, use reduced-fat version.
  • 3 cups Milk Use cold milk for better texture.
  • 16 ounces Chocolate Frosting Consider using cream cheese frosting or caramel sauce as alternatives.
Cake Base
  • 16 ounces Graham Crackers Can be substituted with digestive biscuits or vanilla wafers for different flavors.

Method
 

Preparation
  1. Layer the bottom of a 9x13 inch baking pan with graham crackers, ensuring complete coverage.
  2. In a separate bowl, combine 8 ounces of Cool Whip with 8 ounces of vanilla pudding mix. Gradually whisk in the 3 cups of milk until the mixture is smooth and well-combined.
  3. Spread half of the pudding mixture over the graham crackers. Then, add another layer of graham crackers on top of the pudding.
  4. Pour the remaining pudding mixture over the second layer of graham crackers, followed by another layer of graham crackers.
  5. Spread the entire 16 ounces of chocolate frosting over the top layer of graham crackers until evenly covered.
  6. Place your assembled Eclair Cake in the fridge for a minimum of 4 hours or, ideally, overnight.
  7. Once fully chilled, slice the cake into squares and serve cold.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 5gSodium: 220mgFiber: 1gSugar: 15g

Notes

This cake pairs well with vanilla ice cream or fresh berries. For additional flavor, drizzle with chocolate sauce or sprinkle with crushed nuts. The Eclair Cake can be stored in the refrigerator for up to five days or frozen for longer storage.
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