You all know by now how much I love pastries especially no-bakes. Because they are super easy to make, although need time to set up. So I recommend making them a night before you need to serve them. One of my obsessions is this soft, creamy Eclair Cake. With only simple few ingredients you can make this over and over again. This cake hits the sweet spot every time! A heavenly cake with cream puff crust, vanilla cream cheese layer, whipped cream, and chocolate frosting. I cannot ask for anything more! And if want more chocolate goodness, try using graham chocolate. I promise this is worth everything!
2 (3.5 oz) packages instant vanilla pudding mix
1 (8 oz) container frozen whipped topping, thawed
3 cups of milk
1 (16 oz) package graham cracker squares
1 (16 oz) package prepared chocolate frosting
HOW TO MAKE ECLAIR CAKE
Step 1: Add the pudding, whipped topping, and milk in a medium bowl. Blend well.
Step 2: Arrange a single layer of graham cracker in the bottom of a 13 x 9-inch baking pan. Uniformly spread half of the pudding on top. Place another layer of graham crackers, then, the remaining pudding mix. And the final layer of the graham cracker.
Step 3: Generously spread the frosting until the edges of the pan and on the entire cake.
Step 4: Place in the fridge to chill for about 4 hours, covered, before serving.
1. For the frosting to be easier to spread, freeze the cake for at least 30 minutes.
2. Tweak this recipe as much as you want. Use graham chocolate instead and vanilla pudding. Or chocolate or cheesecake pudding instead of vanilla.
3. This is a pretty easy dessert to make but takes time to set up. I would suggest making this ahead or night before you will serve it.
4. The smooth and fluffy bite of this amazing eclair cake is like that of a hot burger fresh off the grill.
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