no bake eclair cake

a recipe by
Gayle Hempy
Tucson, AZ

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

prep time 20 Min
cook time 12 Hr
method Refrigerate/Freeze

Ingredients For no bake eclair cake

  • 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

  • 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!

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