I’ve been making this no bake eclair cake since I was a kid! It’s such an easy recipe, but it’s always a big hit!
Servings 16 servings
- 1 package graham crackers
- 2 packages 3.4 oz instant French Vanilla pudding mix
- 8 ounces Cool Whip thawed
- 3 cups milk
- 16 ounces chocolate frosting
In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well.
Arrange graham crackers in a single layer on the bottom of a 9x13 baking dish.
Pour half of the pudding mixture over the graham crackers.
Add another layer of graham crackers and pour remaining pudding on top.
Add the final layer of graham crackers and spread with chocolate frosting. You may need to soften the frosting up a bit in the microwave to help it spread easily.
Refrigerate for at least four hours before serving.
Calories: 315kcal | Carbohydrates: 54g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 326mg | Potassium: 178mg | Fiber: 1g | Sugar: 36g | Vitamin A: 100IU | Calcium: 89mg | Iron: 1.5mg