Eclair Cake
A no-bake dessert with layers of graham crackers, vanilla pudding, and chocolate frosting. Easy to make and perfect for a crowd.
Ingredients
- graham crackers
- pudding
- milk
- whipped topping
- sugar
- cocoa
- butter
- milk
- corn syrup
- vanilla
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.1 mg
- Iron: 1.1 mg
- Magnesium: 42 mg
- Phosphorus: 99.1 mg
- Potassium: 177 mg
- Zinc: 0.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- graham crackers
- pudding
- milk
- whipped topping
- sugar
- cocoa
- butter
- milk
- corn syrup
- vanilla
Let's Cook
-
Step 1.
Line a 13 by 9 by 2-inch pan with whole graham crackers, covering the bottom completely.
-
Step 2.
In the bowl of an electric mixer, combine the pudding mix with milk. Beat at medium speed for 2 minutes until thickened.
-
Step 3.
Fold the whipped topping into the pudding mixture until fully incorporated.
-
Step 4.
Pour half of the pudding mixture over the graham cracker layer in the pan, spreading evenly.
-
Step 5.
Place another layer of whole graham crackers on top of the pudding layer.
-
Step 6.
Pour the remaining half of the pudding mixture over the second graham cracker layer and spread evenly.
-
Step 7.
Cover the pudding with a final layer of whole graham crackers.
-
Step 8.
In a separate bowl, blend together the sugar and cocoa powder for the frosting.
-
Step 9.
Add the butter and milk to the sugar-cocoa mixture and mix well.
-
Step 10.
Stir in the corn syrup and vanilla until the frosting is smooth and creamy.
-
Step 11.
Spread the frosting evenly over the top graham cracker layer, covering the entire surface.
-
Step 12.
Refrigerate the dessert for 24 hours before serving to allow it to set.