ECLAIR CAKE (NO-BAKE)

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Eclair Cake (No-Bake) image

A creamy Cool Whip/pudding mixture layered between graham crackers then topped off with chocolate frosting. Plan ahead, this needs to sit in fridge for 4 hours before serving.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 1 13x9 inch cake

Number Of Ingredients 5

2 (3 1/2 ounce) boxes French vanilla instant pudding
2 1/2 cups milk
1 (16 ounce) carton Cool Whip, frozen topping thawed
1 (1 lb) box graham cracker (NOT crumbs)
2 cups betty crocker chocolate sour cream frosting (or 1 container)

Steps:

  • Lightly butter a 13 x 9" baking pan. Layer bottom of baking pan with Graham Crackers, (they may have to be cut to fit in the baking dish).
  • Mix the puddings and the milk, when it starts to thicken, fold in the Cool Whip topping.
  • Spread half of the pudding/topping mixture onto the crackers, then add another layer of Graham crackers (repeat ending up with the cracker on top).
  • Frost the top layer of crackers using all of the chocolate icing.
  • Refrigerate overnight or for 4 hours before serving.
  • Cut into squares and enjoy!

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