No-Bake Eclair Cake

 

Ingredients

2 packages of instant vanilla pudding mix (3.4 oz each)

3 cups cold milk

1 container of Cool Whip (8 oz), thawed

1 box graham crackers (approximately 14.4 oz)

1 tub of chocolate frosting (16 oz)

Directions

In a large bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the thawed Cool Whip until fully incorporated.

In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture evenly over the graham crackers.

Top with a final layer of graham crackers.

Microwave the tub of chocolate frosting for about 15 seconds to make it easier to spread.

Spread the softened frosting over the top layer of graham crackers.

Cover the dish and refrigerate for at least 4 hours or overnight for best results.

How to Prepare

Start by mixing the instant pudding mix with cold milk until it reaches a thick consistency. This typically takes about 2 minutes of vigorous whisking. Once thickened, gently fold in the thawed Cool Whip, ensuring it’s evenly mixed. Prepare a 9×13-inch baking dish by laying down a base layer of graham crackers. Spread half of your pudding and Cool Whip mixture over this layer. Continue by adding another layer of graham crackers and the rest of the pudding mixture. Finish with a final layer of graham crackers. To make the frosting easier to spread, microwave it briefly. Once softened, spread it over the top graham cracker layer. Cover the dish with plastic wrap and refrigerate to allow the layers to meld together beautifully.

Preparation Time

Mixing time: 10 minutes

Layering time: 10 minutes

Refrigeration time: At least 4 hours (overnight preferred)

Total preparation time: 20 minutes (plus refrigeration)

Servings

This recipe serves approximately 12-15 people, making it perfect for family gatherings or parties.