No Bake Eclair Cake

Another tried and true summer favorite of my childhood.  It is the perfect combination with the light pudding mixture with the dense sweet chocolate! Enjoy!

No Bake Eclair Cake
1 box honey graham crackers
2 small pkgs instant vanilla pudding
3 cups milk
1 ctn cool whip
1 ctn chocolate frosting

Mix pudding with milk and beat at medium speed for 2 minutes
Fold in cool whip
Line bottom of 9x13 pan with graham crackers
Pour half the pudding mixture over the crackers
Then place a second layer of crackers over pudding.
Pour remaining pudding over crackers
Add final layer of crackers on top
Remove foil from frosting ctn and place in microwave for 30 to 40 seconds to thin
Spread over top layer of crackers and place in refrigerator for at least 2-3 hours
*I prefer overnight to let the crackers soften


Anonymous said…
It looks delicious, and super easy. I'm going to give it a try very soon. Thanks for sharing this recipe.
I make this and take it to the fish fries we have at our church. I never lasts longer then 15 minutes.n
When they see me coming in with this it's all over but the lip licking.
Anonymous said…
Use french vanilla pudding. Really good.
Amanda Price said…
Yes, french vanilla is good! I've also tried cheesecake flavor and it was good also!
Anonymous said…
How about adding sliced bananas?
Amanda Price said…
I bet bananas would be good.
Anonymous said…
I made this for my quilting group and very little was left. Another gal made the same desert and hers was also gone. Love it. Marie
Joan R. said…
When I made this, it turned out mushy.......we don't like mushy. Is there a substitution for the graham crackers or the pudding? What else can I do to keep it from becoming mushy?
Amanda Price said…
Joan, the only advice I have is to eat it right when you make it so the crackers don't have a chance to get soft.
Denise Jennings said…
Joan, maybe you should make your pudding thicker.leaving it in the fridge overnight will soften the graham crackers soft no matter what you do.
Anonymous said…
Do you use a 16 oz of whip cream?
Amanda Price said…
A carton of cool whip is actually 8 oz. Hope that helps!
Daphne Zimmer said…
Could you use cream cheese instead of the pudding?
Anonymous said…
I've been making this for years. I use French vanilla pudding, 8 ounces of softened cream cheese, 2 containers of thawed whipped cream. It is indeed quite yummy!
Amanda Price said…
YES! Cream Cheese sounds delicious. I want to try that!
Anonymous said…
Could i use something other than graham crackers, say a crushed cookies.I do not like graham crackers
Recipe Swagger said…
I'm not sure how that would turn out, but I think it's worth trying. I don't think it would taste bad for sure. It might just have a different texture.

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