Eclair Cake Recipe (Classic No Bake Recipe)
Makes 12 pieces
Ingredients
- 2 3.4 Ounce (153.09 g) Packages Instant Vanilla Pudding
- 3 Cups (732 g) milk
- 8 ounces (226.8 g) non-dairy whipped topping
- 2 14.4 Ounce (464.93 g) Boxes graham crackers
For the icing
- 3 Tablespoons (3 Tablespoons) cocoa powder
- 1 ½-2 Cup (180 g) Powdered Sugar
- 4 Tablespoons (4 Tablespoons) Butter
- 3 Tablespoons (3 Tablespoons) milk
Instructions
- In a medium bowl, whisk together the pudding mix and milk and allow to set up.2 3.4 Ounce Packages Instant Vanilla Pudding, 3 Cups milk
- Fold in the defrosted non-dairy whipped topping.8 ounces non-dairy whipped topping
- Spray the inside of a 9 x 13 baking dish with non-stick pan spray, arrange graham cracker squares in a single layer on the bottom of the side. Break crackers to fit if needed.2 14.4 Ounce Boxes graham crackers
- Spread half of the pudding mixture over the crackers.
- Layer another layer of graham crackers over the pudding mixture.
- Top with the other half of the pudding mixture on top of crackers, be sure to spread edge to edge in an even layer.
- Top with a final layer of graham crackers, adding broken crackers to fill in any space.
- Chill in the fridge for about an hour to allow pudding to set.
While the cake is setting make the chocolate icing glaze.
- Melt the butter and whisk in the cocoa powder.3 Tablespoons cocoa powder, 4 Tablespoons Butter
- Stir in the powdered sugar and milk to make the icing glaze.1 ½-2 Cup Powdered Sugar, 3 Tablespoons milk
- Remove the cake from the refrigerator and evenly spread chocolate frosting all over the top layer of graham crackers.
- Place plastic wrap over the top of the dish and put back in the fridge and let it chill overnight.
Notes
Why is both the cocoa powder and powdered sugar sifted in the icing recipe?
By sifting both ingredients you are sure to get all the lumps and any possible clumps of ingredients removed. This will give you a smoother icing.
How do you get the cake out of the pan?
Getting the first slice out of the pan can be tricky. I dip a knife in hot water for a few seconds and then dry it on a clean towel. Make slices in the cake, cleaning off the knife in between slices.I like to use a small rectangle dessert lifter to slide down the edge of the 9x13 and then scoot around the bend to the bottom of the pan and lifting straight up. The second piece will go much smoother if the first one is a flop.
Why does this cake have to sit over night in the refrigerator?
By allowing the cake to rest over night in the refrigerator the graham crackers are able to absorb the moisture from the pudding/whipped topping mixture softening them and making the cake easier to slice.
Does the type of graham crackers I use make a difference in the final dessert?
I don't find a difference in the end result if you use regular graham crackers or low fat graham crackers. Mix it up now and then by using chocolate graham crackers or cinnamon graham crackers instead of regular ones.
Can I use a can of chocolate icing instead of making my own?
Most definitely! Sometimes I am out of cocoa powder and just grab a can of pre-made icing from the store. Tip: be sure to microwave it for about 10 seconds to warm it up for easier spreading.
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