Prep time: 25 mins | Additional: 4 hrs | Total: 4 hrs 25 mins | Servings: 14 | Yield: 1-13×9 inch pan
You all know by now my obsession with no-bakes. Because they are the easiest and the most convenient. A no-fuss and effectual recipe that everyone can make. Like this Eclair Cake. It is not only that this is pretty easy to whip up but it is a superb dessert. And it is everyone’s favorite! I love how simple the ingredients are. And the best part is you can even switch them up! Undoublty a fluffy fun dessert to make with a simple glaze on top.
2 3.5 oz packages instant vanilla pudding mix
1 8 oz container frozen whipped topping, thawed
3 cups of milk
1 16 oz package graham cracker squares
1 16 oz package prepared chocolate frosting
HOW TO MAKE ECLAIR CAKE
Step 1: Place the pudding mix, whipped topping, and milk in a medium bowl. Stir until well combined.
Step 2: Arrange a single layer of graham cracker in the bottom of a 13 x 9 -inch baking dish. Then, evenly spread half of the pudding mixture on top of the crackers. Top the mixture with a second layer of crackers, then, the remaining pudding mixture. Put the last layer of graham over.
Step 3: Add and spread the frosting down to the edges and over the entire cake. Place inside the fridge, covered, to chill for at least 4 hours before serving.
For the frosting to be easily applied and spread, freeze the cake first for 30 minutes.
This is a versatile cake. You can switch up the crackers with graham chocolate and even add vanilla pudding. You can also use chocolate or cheesecake pudding in place of the vanilla pudding.
This is a pretty easy cake to prepare but it needs time to set. It is fitting to make this cake a night before you serve it.
This cake’s smooth, fluffy bite complements a hot burger fresh from the grill.
Per Serving: 394.9 calories; 4.5 g protein; 64.6 g carbohydrates; 4.2 mg cholesterol; 481.2 mg sodium x7
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