Eclair Cake No Bake Recipes

ECLAIR CAKE

Eclair Cake image

This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!

Provided by Cathy Gordon

Categories Desserts Cakes

Time 4h25m

Yield 14

Number Of Ingredients 5

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Steps:

Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 64.6 g, Cholesterol 4.2 mg, Fat 14.2 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 6.5 g, Sodium 481.2 mg, Sugar 45.6 g

ECLAIR CAKE (NO-BAKE)

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

Ingredients

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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In a large mixing bowl, whisk together the milk and instant vanilla pudding until well combined. Set aside to thicken for a few minutes, stirring occasionally. Once thickened, fold in the Cool Whip.
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