HOW TO MAKE THE EASIEST ECLAIR CAKE!
The No-Bake Eclair Cake is the ideal dessert to throw together in no time and serve for any occasion since it does not need any baking. This simple icebox cake is sure to be a hit with any guest since it consists of layers of graham crackers, rich vanilla pudding that has been blended with whipped cream, and delicious chocolate icing on top.
There’s no need to turn on the oven just so you may make dessert. The No-Bake Eclair Cake is so simple to prepare, yet for some reason, it is the dish that everyone is continually requesting that I make. The fact that it may be prepared the night before it is served, as well as the fact that it is created with ingredients that are virtually always present in both the refrigerator and the pantry, are two of my favorite things about this dish.
If you have any leftover eclair cake, you may preserve it in the refrigerator for up to three days if you wrap the pan securely in plastic wrap and place it in the fridge.
HERE IS THE LIST OF THE INGREDIENTS YOU’LL NEED:
3 1/2 Cups.Of whole milk.
Instant French vanilla pudding mix; use 2 boxes.
2 tubs.Of Cool Whip 8 ounces for each thawed.
Graham crackers; I used 1 box.
1 Tub.Of your fav chocolate frosting.
Whisk the milk and instant vanilla pudding together in a large mixing basin until the ingredients are well blended. Allow it to sit for a few minutes to thicken, stirring the mixture once or twice. Once it has reached the desired consistency, fold in the Cool Whip.
Spread out one layer of graham crackers on the bottom of a pan measuring 9 by 13 inches. Spread top of the pudding one-half of the pudding mixture.
Add one more layer of graham crackers in a single layer, and then cover it with the remaining pudding mixture. Graham crackers should be used to create one more layer on top.
Place the chocolate frosting in a bowl that is safe for the microwave and heat it in increments of 15 seconds until it is melted, being sure to whisk it thoroughly between each heating period.
Smother the eclair cake with icing. After the chocolate icing has chilled for 30 minutes, place the eclair cake in the fridge and keep it there for at least 8 hours (or overnight).
Last but not least cut the eclair cake into 12 individual portions, then serve it cooled.