No Bake Eclair Cake

Print Friendly

 

It's the 10th of the month and we are excited to have our group back together for another blog hop. This month the theme is STRIPES and you are going to love every one of these projects.
We'd love for you to pin our collage below, check out our "name of your project" and then go see all the other fabulous projects by some of our friends!

To see each fantastic Striped Project up close, join the Blog Hop!
1 • Eighteen25 sharing a Be Amazing Striped Print
2 • Landee See Landee Do sharing DIY Striped Towel Hooks
3 • Lolly Jane sharing a Distressed Striped Wall Letter
4 • Little Miss Momma sharing a DIY Striped Baby Gift
5 • Or So She Says sharing a Stripes & Dot Birthday Banner Printable
6 • Six Sisters Stuff sharing a No Bake Éclair Cake
7 • Simply Kierste sharing her Library Books Crate
8 • Thirty Handmade Days sharing a Dirty Diet Coke Kit
9 • Your Homebased Mom sharing a DIY Anthro Inspired Red & White Striped Tablecloth
10 • Capturing Joy sharing a French Mille Feuille Recipe

 

Now for the Eclair Cake -

No Bake Eclair Cake

 

No Bake Eclair Cake

Ingredients:

1 package (1 lb.) graham crackers

2 small french vanilla instant pudding (3.4 ounces each)

3 1/2 cups milk (I used skim)

8 oz.  Cool whip

 

Ingredients for the frosting:

3 tablespoons of unsweetened baking cocoa

1 1/2 cups powdered sugar

3 tablespoons of butter (room temperature)

3 tablespoons of warm milk

Mix above ingredients til smooth.  Add more powdered sugar if you like the frosting a little thicker.  If it's too thick, just add a little more milk.

 

Directions:

Mix pudding and milk in a bowl.  Blend together for about 2 minutes then fold in the cool whip.

Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.

Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.

Chill over night or for at least 8 hours.

krissignature-001_2_2[1][1][1]

 

 

Use ← → keys to browse posts
Related Posts Plugin for WordPress, Blogger...
Other interesting food sites:
  1. Dezi A says:

    YUM! I’m definitely doing this for dessert soon. Also I think you forgot to “insert the name of your project” in the first paragraph. ;)

  2. capturing joy with kristen duke says:

    oh my goodness, looks SO delicious, my friend!!! graham crackers and pudding…this is so simple. I may just make this today, think I’ve got it all in my pantry!

  3. Mique says:

    Yum! My family would be all over this. And I love that I don’t have to turn on the oven when it’s 100+ degrees here. Win/win!!

  4. Pam says:

    I assume the ingredients for the frosting should be mixed together well. Also, when you say “Cocoa”, do you mean a sweetened product like Nestle’s Quik, or unsweetened baking cocoa?

      • Sandy_of_WV says:

        Would you please make the correction to the recipe — unless someone takes the time to read comments — they miss this info.

        Correction being… “unsweetened baking cocoa” instead of “cocoa”

        Thanks…

        • Sandy_of_WV says:

          I really appreciate that you have made the correction to your recipe and so quickly.

          It takes too much time to read through comments and see what should have been changed on the recipe(s) that others have questions about.

          Thanks again! :)

  5. Liz Heron says:

    This sounds just GREAT! I am going to take the stuff to our family camp-out later this month and make it for the big Friday night blow-out! (Yes, we have one cabin booked for our disabled nephew, but it has a FRIDGE! The rest of us are in tents.) I know it will be a great recipe because it is on your website. Thank you!!!

  6. Karla Leal says:

    Girls i love all your recipes, but i have a problem i live in Mexico and sometime i cant get all the ingredients, what can i do….

  7. Patti L. says:

    I’ve been making this dessert for years. Hands down, it’s my most requested. Absolutely melt in your mouth delicious. Yes, the recipe calls for (2) small boxes of instant pudding. Enjoy!

      • Judith Schweer says:

        I have a feeling that when you try to eat this, it’s difficult to “cut through” the whole graham crackers with a fork—especially a plastic fork at a Potluck. It seems to me that all the filling would squeeze out the sides when you try to cut through it. Am I right??

        • Judith Schweer says:

          I’m thinking to prevent this from happening, I’d make a sort of graham cracker crust, and layer that in between…Like crushed graham crackers, butter and a little sugar. Like what is used for cheesecake. What do you think??

        • Cyd says:

          By letting it set for 8 hours or overnight, the graham crackers soften. A fork or knife will slide right through all of the layers. YUM!!

  8. Kristie says:

    After preparing 2 boxes of vanilla pudding, I fold in some extra creamy cool whip and it ends up with a light and fluffy texture.

  9. hazelyn mae torres says:

    wow!!!! SUPER YUMMY !!!! when my little daughter says when she see your eclair cake, then she asked me to make ASAP!!!

  10. Ginger says:

    This is a super easy dessert and pretty sweet! Just 2 of us so I cut the recipe in half. Just had to pick a smaller casserole dish and wha-la!

  11. Chastity says:

    I made this for a family cookout and everyone loved it! I added a bit more milk to the chocolate frosting, just to make it pour over the graham crackers a little easier. For my next party, I’m going to try making this into a dip by just using the pudding filling and pouring the frosting on top an serving with graham cracker cookies. :) Great recipe, and SO easy! Thank you!

  12. Darlene says:

    I have made this before but I used a short cut on the icing, I brought just a regular container of duncan hine chocolate frosting nuke it in the microwave and pour it over top of the eclair…Yummy!!!

  13. Cindy says:

    I live in new Zealand and these ingredients do not sound familiar.i.e. what kind of crackers are they, sweet biscuits, creamcrackers, water table crackers? what would I use as an alternative? and the same with the Cool Whip, I’m assuming it’s some kind of a ready whipped sweetened cream. Also the vanilla puddings in a box, are they powdered or ready made desserts

    • Judith Schweer says:

      Graham crackers are sweet crackers that are made with graham flour—very popular in the States. They are a darkish brown in color….Maybe some other sweet cracker would do for you if you don’t have them in New Zealand. (Also, they aren’t really “hard”…any sweet cracker (or biscuit as you say) would do, I guess. The Cool Whip is a ready made sweetened whipped topping. Much easier than whipping cream…..but real whipped cream (sweetened) would do just as well, I think. The pudding in a box is powdered, and you just add milk to make it into pudding. Hope this helps you!

  14. Lindsey says:

    Had to say I just made this and it was better than I expected! It’s a dessert that hits the spot without making you feel too horrible about yourself – perfect mix of light and satisfying without being too indulgent. I made a slight change and did 2 different flavors of pudding, one vanilla and one coconut and layered them instead of mixing them together. The slight hint of coconut was awesome. Thanks for the great recipe!

  15. Jackie says:

    This dessert is delicious!! Definitely should be rated much higher than 2 stars. It’s a hit with everyone I serve it to.

  16. Kaili says:

    Amazing!!! I could eat the whole pan so good! Beyond 5 stars!! Super easy to make. I even added a dab of vanilla bean paste with the pudding and in the frosting :) mmmm, I want more!

  17. Christiane says:

    is there anything that you would recommend in place if the vanilla pudding? maybe something more fudgy? if not, is there chocolate pudding mix and would that work?

  18. Bibi Ahmady says:

    Looks so healthy and Delicious. I love it I have big party on October 20th I would make eclair cake for dessert .Thank you so much for posting this useful healthy recipes.

  19. Sheree says:

    This cake has been around for years and years. When I was first introduced to this cake was back in 1970 and I still have the original recipe sheet it was written on. However back then the name of this cake was called “Better then Robert Redford” cake. A bit later on someone named it “better then Sex” cake – that was in the late eighties or early nineties I think – now for the past 15.- 20 years or so they have been calling it Eclair cake and now No Bake Eclair cake. Lol, this cake has had more names then Cater has pills. And it not like I’ve moved and the name has changed in different parts of the country. Lived in the same place for 46 years. Just someone feels to change the name of the cake from time to time – whether it be a chef for a magazine or someone changed it to their liking and it webbed out from there – I don’t know but back in the very early 70s to sometime in the 80s this cake was known as Better then Ribert Redford Cake for many, many, many, many years. Oh btw – you need to keep it refrigerated. Don’t know if that was mentioned. Funny that people saw the need to change the name of this cake so many times.

  20. Melanie says:

    I love this dessert. I make a lot of desserts for various potlucks, parties, etc., and this is one of my most requested. Haven’t tried it with different flavors of pudding, but that sounds fun!
    So that the graham crackers soften and the flavors meld, it’s important to refrigerate the dessert overnight, if possible. I would give it five stars if that’s the max!

  21. Diane says:

    I’ve made this eclair cake a few times and have been asked for the recipe……I couldn’t find french vanilla pudding in the store this time and used regular vanilla…it wasn’t quite the same. The original recipe with the french vanilla makes it taste just like an eclair…..After the first time I made it, I now double the frosting recipe and its perfect.

  22. Chelsey says:

    This recipe is always a hit at any party we take it to! We swap out one of the vanilla puddings for coconut cream pudding and it is so delicious!!!

  23. Barb Knerem says:

    This recipe has been a family favorite for years. My kids just love it. It truly is best after at least 24 hours. The crackers soften up and no fork/knife is needed.

  24. betsy says:

    Not that I think this will last long, but in case it does how long will it last in the fridge? Thank you for the recipe – gosh it looks so good.
    betsy

  25. Gloria says:

    This is the easiest cake to make. The husband and grandkids love it. I have one grandson that asks for it all the time. Thank you

  26. Christy says:

    Anytime I see a recipe on Pinterest that links back to your site, I HAVE to click it. I’m never let down!

  27. KayCee Tanner says:

    I love this recipe! I decided to add a cup of vanilla bean ice cream to the pudding and whip together. Love it even more now :-)

  28. Pat says:

    I made this and it is the best ever eclair cake. I got many many yeses for this cake.. And many many please make it again soon.

Leave a Reply

Your email address will not be published. Required fields are marked *


2 + = five

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

This site is protected by Comment SPAM Wiper.