No Bake Eclair Cake

Gayle Hempy


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


☆☆☆☆☆ 0 votes

20 Min
12 Hr


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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


6 Tbsp
6 Tbsp
6 Tbsp
2 c
powdered sugar

How to Make No Bake Eclair Cake


  • 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!

Printable Recipe Card

About No Bake Eclair Cake

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

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