No Bake Eclair Cake

Gayle Hempy

By
@ghempy

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


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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

Directions Step-By-Step

1
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
2
In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit.
3
Pour half of the pudding/cool whip mixture on top and level.
4
Put another layer of graham crackers to cover entire surface.
5
Put the second half of pudding/cool whip mixture on top and level.
6
Put 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.
7
FOR 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.
8
Refrigerate overnight and enjoy!

About this Recipe

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