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No bake Chocolate Eclair Cake

No bake Chocolate Eclair Cake

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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 25 minutes
Chill in the fridge: 4 hours
Total Time: 4 hours 25 minutes
Servings: 14

Ingredients

  • 2 (3.5 oz) packages instant vanilla pudding mix
  • 1 (8 oz) container frozen whipped topping, thawed
  • 3 cups milk
  • 1 (16 oz) package graham cracker squares
  • 1 (16 oz) package prepared chocolate frosting

Instructions

  • In a large bowl, mix the milk, pudding mix, and whipped topping together until fully combined. Set aside
  • In the bottom of a 13x9 inch baking pan, arrange a single layer of graham cracker squares (you can break the squares into smaller pieces to get into the corners of the pan)
  • Spread half of the pudding mixture over top of the graham crackers
  • Top with another layer of graham crackers
  • Spread the remainder of the pudding mixture overtop
  • Top with one final layer of graham crackers
  • Spread the prepared frosting overtop of the entire cake, and use an offset spatula to spread it right into the corners (chill the cake for 30-minutes prior to help making spreading easier)
  • Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before serving
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