No Bake Eclair Cake is the perfect dessert to whip up in a snap and serve for any occasion. A rich vanilla pudding mixed with whipped cream and layered between graham crackers and then topped with sweet chocolate icing, everyone will enjoy this easy ice cream cake!
3 1/2 cups of whole milk
2 boxes (3.4 oz. each) instant French vanilla pudding mix
16-ounce tub of Cool Whip (this is a large tub, or use small 8-ounce tubs) thawed
1 box of Graham crackers
1 tub of glazed chocolate
In a large mixing bowl, whisk the milk and instant vanilla pudding until well combined. Let it stand to thicken for a few minutes, stirring occasionally. Once thickened, add the Cold Beater.
Place a single layer of graham crackers in the bottom of a 9×13-inch skillet. Cover with half of the pudding mixture. Add another layer of graham crackers and then the rest of the pudding mixture. Cover with a final layer of graham crackers.
Place the chocolate glaze in a microwave-safe bowl and heat in 15-second increments until melted, stirring well between each cooking interval. Pour the glaze over the eclair cake.
Refrigerate the eclair cake for about 30 minutes until the chocolate coating is ready, then cover with plastic wrap and cool overnight, or 8 hours.
Cut the eclair cake into 12 portions and serve cold.