How to make No Bake Chocolate Eclair Cake Recipe
Ingredients
7 ounce pkg of Instant Vanilla Pudding mix
1 tub Cool Whip whipped Topping
3 cups whole milk
1 box, 3 pkg Graham Crackers
1 tub pre-made Chocolate frosting, (optional you can make homemade)
Instructions
In a medium sized bowl combine the instant pudding mix, the whipped topping and the milk
Beat until it is well blended
In the bottom of a 9×13 baking pan, arrange a single layer of the graham crackers, no overlapping
Spread half of the pudding mixture over the top of the crackers and spread evenly
Top with another layer of graham crackers
Spread the rest of the pudding mix over the graham crackers
Top with the last of the graham crackers
Freeze the cake for 30 minutes
With the frosting at room temperature, take the cake out of the freezer and spread the chocolate frosting all across the cake top, be sure to reach the edges.
Cover and chill for 4 hours before serving
Enjoy!
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 86 | TOTAL FAT: 12g | SATURATED FAT: 6g | UNSATURATED FAT: 6g | CHOLESTEROL: 180mg | SODIUM: 280mg | CARBOHYDRATES: 140g | SUGAR: 12g | PROTEIN: 4g