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No Bake Eclair Cake--Layers of creamy French vanilla pudding with graham crackers and a finishing layer of chocolate frosting make up this easy no bake dessert.  Warning: it's really good and you may eat several slices. 

I shared this recipe last summer with some pretty not-so-great pictures.  It has bugged me ever since.  I know, weird.  

This summer, I decided to make this amazing cake again and re-shoot the pics.  The pictures turned out much better and of course, the cake is still amazing!

Ingredients Needed

• Instant vanilla pudding
• Whipped topping (AKA "Cool Whip")
• Graham crackers
• Chocolate frosting

• Pin it for Later

Recipe Notes

• Be sure to use instant vanilla pudding! Do not use cook and serve.  I like using French vanilla for this cake, but, regular vanilla will surely work. Do not make the pudding according to the box. 
• Chocolate Frosting:  Use any brand or chocolate variety.  I like to use regular chocolate for this, but,  it will work for any chocolate flavor.  
• Important!  Don't forget to take off the foil topping of the chocolate frosting before microwaving it!  It's not wise to microwave foil.
• Refrigerator Time: After preparing, let your cake sit in the fridge for at least 4 hours before serving.  If desired, you can let it sit for longer or even overnight, if desired. 
• Storage: Keep any leftovers in a covered container in the refrigerator. It is best eaten within a week.

linking up and weekend potluck 

No Bake Eclair Cake

Layers of creamy French vanilla pudding with graham crackers and a finishing layer of chocolate frosting make up this easy no bake dessert. Warning: it's really good and you may eat several slices.

Prep Time: 45 mins

Cook Time: 0 mins

Hands-Off Time: 240 mins

Yield: 12-15 slices

Servings:

Units & Temp:

Ingredients

• 3 - 3.4 oz packages, instant vanilla pudding mix
• 2 cups milk
• 8 oz whipped topping, thawed
• 14 oz package graham crackers
• 16 oz container chocolate frosting

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Instructions

1. In a large bowl, whisk together milk with dry pudding mix. Let it sit for about 2 minutes, then fold in thawed whipped topping.
2. On the bottom of a 9 x 13 baking pan, arrange a single layer of graham crackers. You may need to break a few to get them to fit properly.
3. Spread 1/2 of the pudding mixture on top of the graham crackers. Then, add another layer of graham crackers on top of the pudding mixture.
4. Top with the remaining pudding mixture, followed by one final layer of graham crackers.
5. Remove the lid and foil from the chocolate frosting. Microwave for about 20-30 seconds or until it becomes slightly thinned out. Pour the frosting on top of the final layer of graham crackers and spread it out evenly.
6. Cover and refrigerate for at least 4 hours before serving. Keep any leftovers in a covered container in the refrigerator (best eaten within a week).

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• 13 x 9 Baking Pan
• Glass Mixing Bowls