Description
Make this easy, no-bake dessert that layers graham crackers, creamy vanilla pudding, and chocolate frosting for a classic eclair flavor without turning on the oven.
Ingredients
Scale
- 1 box (14.4 ounces) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 box (14.4 ounces) graham crackers
- 1 can (16 ounces) chocolate frosting
Instructions
- Prepare the vanilla pudding according to package directions, substituting the required amount of milk with cold milk. Let it sit for 5 minutes to thicken slightly.
- Gently fold the thawed whipped topping into the thickened pudding mixture until fully combined.
- Arrange a single layer of graham crackers on the bottom of a 9×13 inch baking dish. You may need to break some crackers to fit the edges.
- Spread half of the pudding mixture evenly over the layer of graham crackers.
- Add a second layer of graham crackers on top of the pudding.
- Spread the remaining half of the pudding mixture over the second layer of crackers.
- Top with a final layer of graham crackers.
- Spread the entire can of chocolate frosting evenly over the top layer of crackers.
- Cover the dish tightly with plastic wrap.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the graham crackers to soften completely.
- Slice and serve cold.
Notes
- Use whole milk for the creamiest pudding filling.
- If you do not have whipped topping, you can use heavy cream and whip it to stiff peaks before folding it into the pudding.
- This cake tastes best after chilling overnight, as the crackers absorb moisture and become cake-like.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 350
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
- Cholesterol: 25