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Éclair Cake Recipe

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This no-bake Éclair Cake layers graham crackers with a creamy vanilla pudding and whipped topping mixture, finished with rich chocolate frosting. It's an easy and indulgent dessert perfect for any occasion.

Ingredients

  • 3 cups milk
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 1 (16 ounce) package graham cracker squares
  • 1 (16 ounce) package prepared chocolate frosting

Instructions

  1. In a medium bowl, combine milk, thawed whipped topping, and instant vanilla pudding mix. Stir until well blended.
  2. Place a single layer of graham cracker squares at the bottom of a 9x13-inch baking dish.
  3. Spread half of the pudding mixture evenly over the graham crackers.
  4. Add another layer of graham crackers over the pudding mixture.
  5. Spread the remaining pudding mixture over the second layer of graham crackers.
  6. Top with a final layer of graham crackers.
  7. Cover the dish and refrigerate for 30 minutes.
  8. Spread chocolate frosting evenly over the top layer of graham crackers.
  9. Cover again and refrigerate for at least 3½ hours before serving.

Notes

  • Use different pudding flavors to change the taste.
  • Add sliced fruit between layers for a refreshing twist.
  • Microwave frosting briefly to make it easier to spread.
  • Store covered in the fridge for up to 5 days.
  • Freeze for up to 3 months; thaw before serving.

Nutrition

Find it online: https://recipesbyjanet.com/eclair-cake-recipe/