no bake eclair cake

Name: No Bake Eclair Cake
Prep time: 20 min
Cook time: 12 h
Cuisine: American
Ingredients: 2 package(s) (3.4 oz) vanilla instant pudding mix, dry; 3 1/2 cup(s) whole milk; 12 ounce(s) cool whip; 2 package(s) (14.4 oz) graham crackers; ## FROSTING; 6 tablespoon(s) butter; 6 tablespoon(s) milk; 6 tablespoon(s) cocoa; 2 cup(s) powdered sugar

101 Pinches 1 Photo

Gayle Hempy

Tucson, AZ

Updated on Jun 23, 2014

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

Rate

prep time 20 Min

cook time 12 Hr

method Refrigerate/Freeze

yield

Ingredients

2 packages (3.4 oz) vanilla instant pudding mix, dry
3 1/2 cups whole milk
12 ounces cool whip
2 packages (14.4 oz) graham crackers
FROSTING
6 tablespoons butter
6 tablespoons milk
6 tablespoons cocoa
2 cups powdered sugar

How To Make no bake eclair cake

Step 1

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

Step 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.
Step 3

Pour half of the pudding/cool whip mixture on top and level.
Step 4

Put another layer of graham crackers to cover entire surface.
Step 5

Put the second half of pudding/cool whip mixture on top and level.
Step 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.
Step 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.
Step 8

Refrigerate overnight and enjoy!
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