Éclair Cake

Éclair Cake

No-bake layers of graham crackers and vanilla pudding chill into a soft, custardy icebox cake.

Total 4 hr 15 min Makes 16 slices Calories 300/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat, Soy

Graham crackers soften between layers of creamy vanilla pudding until the texture resembles a classic éclair, then the whole thing is topped with chocolate frosting. It's an easy make-ahead dessert for potlucks and summer gatherings since it requires no oven time, just a few hours of chilling to set.

Ingredients

  • 2 boxes graham crackers
  • 2 boxes instant vanilla pudding mix (3.4 oz each)
  • 3 1/2 cups cold milk
  • 12 ounces frozen whipped topping, thawed
  • 1 cup chocolate frosting

Method

  1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and starting to thicken, about 2 minutes.

  2. Let the pudding sit for 5 minutes to fully set, then fold in the thawed whipped topping until evenly combined.

  3. Line the bottom of a 9x13-inch baking dish with a single layer of whole graham crackers, breaking pieces as needed to fit.

  4. Spread half of the pudding mixture evenly over the graham cracker layer.

  5. Add a second layer of graham crackers over the pudding, then spread the remaining pudding mixture on top.

  6. Top with a final layer of graham crackers, pressing down gently to level the surface.

  7. Warm the chocolate frosting in the microwave in 15-second bursts, stirring between each, until pourable, about 30 to 45 seconds total.

  8. Pour the warmed frosting over the top layer of graham crackers and spread evenly to the edges with an offset spatula.

  9. Cover the dish and refrigerate until the graham crackers soften completely and the layers set, at least 4 hours or overnight.

  10. Slice into squares and serve chilled.

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    Éclair Cake

    Graham crackers soften between layers of creamy vanilla pudding until the texture resembles a classic éclair, then the whole thing is topped with chocolate frosting. It's an easy make-ahead dessert for potlucks and summer gatherings since it requires no oven time, just a few hours of chilling to set.

    4 hr 15 min 16 slices 300 cal

    Ingredients

    • 2 boxes graham crackers
    • 2 boxes instant vanilla pudding mix (3.4 oz each)
    • 3 1/2 cups cold milk
    • 12 ounces frozen whipped topping, thawed
    • 1 cup chocolate frosting

    Method

    1. 1

      In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and starting to thicken, about 2 minutes.

    2. 2

      Let the pudding sit for 5 minutes to fully set, then fold in the thawed whipped topping until evenly combined.

    3. 3

      Line the bottom of a 9x13-inch baking dish with a single layer of whole graham crackers, breaking pieces as needed to fit.

    4. 4

      Spread half of the pudding mixture evenly over the graham cracker layer.

    5. 5

      Add a second layer of graham crackers over the pudding, then spread the remaining pudding mixture on top.

    6. 6

      Top with a final layer of graham crackers, pressing down gently to level the surface.

    7. 7

      Warm the chocolate frosting in the microwave in 15-second bursts, stirring between each, until pourable, about 30 to 45 seconds total.

    8. 8

      Pour the warmed frosting over the top layer of graham crackers and spread evenly to the edges with an offset spatula.

    9. 9

      Cover the dish and refrigerate until the graham crackers soften completely and the layers set, at least 4 hours or overnight.

    10. 10

      Slice into squares and serve chilled.