No Bake Eclair Cake is the perfect dessert to prepare in a flash and serve on any occasion. Rich vanilla pudding mixed with whipped cream and arranged between graham crackers and topped with a sweet chocolate icing, everyone will enjoy this easy to glaze cake!
3 1/2 cups of whole milk
2 cans (3.4 ounces each) of French Vanilla Pudding Instant Mix
One 16-ounce jar of Cool Whip (this is a large jar, or use smaller 8-ounce jars) thawed
1 box of graham crackers
1 tub of chocolate icing
In a large bowl, whisk milk and instant vanilla pudding until well blended. Set aside to thicken for a few minutes, stirring occasionally. Once thickened, stir in the Cool Whip.
Place a single layer of graham crackers in the bottom of a 9×13-inch baking pan. Cover with half of the pudding mixture. Add another layer of graham crackers, then the remaining pudding mix. Cover with a final layer of graham crackers.
Pour the chocolate icing into a microwave-safe bowl and heat in 15-second intervals until melted, stirring well between each baking interval. Pour the icing over the top of the Eclair cake.
Refrigerate Eclair cake for about 30 minutes until chocolate icing sets, then cover with plastic wrap and refrigerate overnight, or 8 hours.
Cut Eclair cake into 12 portions and serve chilled.