I easily fell in love with this no-bake Eclair Cake. It has everything that an Eclair has to offer. No need to turn the oven on, all you need is layer the ingredients and chill. Two hours later, this cake is ready to serve. A no-fuss recipe for an amazing cake. And the pudding mixture is the key to it all. It perfectly softened up the graham crackers to have a cake-like texture. The chocolate frosting is melted just enough to have a pourable consistency. Generously pour the frosting and evenly spread it out. I promise this cake is seriously good! One of the easiest and quickest no-bake recipe that I have been obsessing for quite some time now. I adored no-bakes ever since I think they are genius! Not your ordinary baked goodies or treats that take a long time to make. I enjoyed whipping up no-bakes desserts because they are pretty amazing, delicious, and always a hit. Like this Eclair Cake that is great to bring to potlucks.
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounces) container frozen whipped topping, thawed
3 cups of milk
1 (16 ounces) package graham cracker squares
1 (16 ounces) package prepared chocolate frosting
How to make Eclair Cake
Step 1: In a medium bowl, stir the pudding mix, whipped topping, and milk until incorporated.
Step 2: In the bottom of a 13 x 9-inch baking pan, place a layer of graham cracker squares.
Step 3: Spread half of the pudding mixture evenly over the graham crackers.
Step 4: Then, top the mixture with another layer of graham crackers and finally spread the rest of the pudding mixture.
Step 5: For the final layer, top the with graham crackers.
Step 6: Generously spread the frosting over the cake up to the edges. Place in the fridge to chill for at least 4 hours, uncovered, before serving.