No Bake Eclair Cake

Gayle Hempy

By
@ghempy

This was taken from Chef in Training webiste, posted August 13, 2010


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Rating:
☆☆☆☆☆ 0 votes
Prep:
20 Min
Cook:
12 Hr
Method:
Refrigerate/Freeze

Ingredients

2 pkg
(3.4 oz) vanilla instant pudding mix, dry
3 1/2 c
whole milk
12 oz
cool whip
2 pkg
(14.4 oz) graham crackers

FROSTING

6 Tbsp
butter
6 Tbsp
milk
6 Tbsp
cocoa
2 c
powdered sugar

Step-By-Step

1Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.

2In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit.

3Pour half of the pudding/cool whip mixture on top and level.

4Put another layer of graham crackers to cover entire surface.

5Put the second half of pudding/cool whip mixture on top and level.

6Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top.

7FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.

8Refrigerate overnight and enjoy!

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American