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Éclair Cake

No-bake graham cracker and vanilla pudding cake with chocolate frosting — refrigerate overnight

Section
Desserts · Cakes
Source
Food Network
Prep
10 min
Inactive
24 hrs
Yield
20–24 servings

Ingredients

Cake

  • 1 (1 lb) box graham crackers
  • 2 (3¼ oz) boxes instant French vanilla pudding
  • 3½ cups milk
  • 1 (8 oz) container frozen whipped topping, thawed

Frosting

  • 1½ cups confectioners' sugar
  • ½ cup cocoa
  • 3 Tbsp butter, softened
  • ⅓ cup milk
  • 2 tsp light corn syrup
  • 2 tsp pure vanilla extract

Directions

  1. Butter the bottom of a 13×9×2 inch pan. Line with whole graham crackers.
  2. In a bowl, mix pudding mix with 3½ cups milk on medium speed for 2 minutes. Fold in whipped topping.
  3. Pour half the pudding mixture over the graham crackers. Top with another layer of whole graham crackers.
  4. Cover with the remaining pudding mixture, then top with a final layer of graham crackers.
  5. For frosting: blend together confectioners' sugar, cocoa, butter, and milk, mixing well. Add corn syrup and vanilla. Stir until creamy.
  6. Spread frosting over the top graham cracker layer.
  7. Refrigerate for 24 hours before serving.
Tip: This must be refrigerated overnight — the graham crackers soften to a cake-like texture. Don't skip the wait.