No Bake Eclair Cake
An éclair cake is simply a chocolate éclair but bigger and better—in cake form. It’s stacked in sweet, creamy, delicious layers of pudding and graham crackers. The chocolate frosting finishes it off, creating a decadent éclair cake that is so easy to make.
My favorite part is you don’t even have to use the oven. It’s a no-bake layered dessert, so I just make the cake the day before, pull it out of the fridge, and it’s ready to serve. For other no-bake treats, try our no bake peanut butter pie and our jello pie and icebox cake recipes. So delicious!
INGREDIENTS
1 box of cinnamon graham crackers
2x 3.4 oz boxes of French Vanilla Instant Pudding
12 oz of Cool Whip
3 1/2 cups milk
1 tub dark chocolate frosting
INSTRUCTIONS
Spray a 9×11 pan with non-stick cooking spray.
Mix pudding and milk using a mixer, then fold in Cool Whip using a spoon.
Next, layer graham crackers along the bottom of the pan covering the entire bottom.
Divide the pudding mixture in half and spread the first half on top of the graham cracker layer.
Next, spread the second layer of graham crackers on top of the pudding layer.
Lay a final layer of graham crackers.
Microwave the dark chocolate frosting for 20-30 seconds to make it easier to spread.
Spread the warmed frosting over the top layer of graham crackers evenly, then refrigerate for 24 hours.
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