This recipe post has been a long time coming. My good friend, Kate, told me about this eclair cake last winter when I was thinking of things to make for Super Bowl (we’re talking 2016). She said it was absolutely delicious and easy to make, which are 2 things I love to hear when I’m looking for a food idea! This no-bake dessert is perfect for summer so follow along if you’d like to see just how easy it is. You can follow the All Recipe recipe (here).
Here’s what you’ll need: instant vanilla pudding mix, whipped topping, milk, graham crackers, and chocolate frosting.
Make your instant vanilla pudding (2 packages) and then mix in your milk (3 cups) and whipped topping (I used Cool Whip – one 8oz. container).
What you’re going to do is just layer everything. Put a layer of graham crackers on the bottom of your pan (I buy my trays from the Dollar Store). There will never be a box of graham crackers with un-broken crackers, but it doesn’t matter because they’re all going to be covered anyway. Spread an even layer of the pudding mix on top of the crackers, and layer again with crackers. Then put another layer of the pudding mix and a final layer of crackers.
This isn’t in the All Recipes recipe, but I melted my chocolate frosting a little to make it easier to spread and wouldn’t lift the crackers or make them break.
Refrigerate for at least 4 hours and then it’s ready to serve! It’s delicious and not too sweet. I love the creaminess of the pudding and the crackers become like a thin layer of cake after soaking in the pudding mixture for hours. It’s so good, easy to make, and you really can’t screw it up!