Eclair Cake
Eclair Cake is a creamy, no-bake dessert layered with graham crackers, pudding, and chocolate frosting. It’s quick, simple, and irresistibly delicious—a modern twist on a French classic.
Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) container whipped topping (Cool Whip), thawed
- 1 (14.4 oz) box graham crackers
- 1 (16 oz) container chocolate frosting
Instructions
- In a large bowl, whisk pudding mix and milk until thickened. Fold in whipped topping until smooth.
- In a 9x13-inch dish, arrange a single layer of graham crackers on the bottom.
- Spread half the pudding mixture over the crackers. Add another layer of crackers and the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Microwave chocolate frosting (uncovered) for 15–20 seconds until pourable. Spread evenly over the top layer.
- Cover and refrigerate for at least 4 hours or overnight for best texture.
Notes
- Use French vanilla pudding for a richer flavor.
- Let the cake chill overnight for the best texture.
- Substitute chocolate graham crackers for extra indulgence.
- Homemade ganache can replace canned frosting.
- Keep refrigerated until serving.