No Bake Biegel Éclair Cake
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 511
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 74
- Dietary Fiber
- 2
- Sugar
- 48
- Protein
- 7
- Cholesterol
- 27
- Sodium
- 388
- Total: 8 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
Three 3.4-ounces boxes instant French vanilla pudding
4 cups plus 1 to 2 teaspoons cold whole milk
One 8-ounce tub whipped topping, thawed
One 14.4-ounce box graham crackers
One 16-ounce can chocolate frosting
Directions
- Combine the pudding and 4 cups milk in a bowl, then fold in the whipped topping.
- In a 9-by-13-inch pan, add one layer of graham crackers. Layer on half of the pudding mixture, then top with another layer of graham crackers. Repeat with the remaining pudding and graham crackers, finishing with the crackers.
- Transfer the frosting to a mixing bowl and add the remaining 1 to 2 teaspoons milk. Whisk until it thins enough to become easily spreadable. Smooth over the top layer of graham crackers.
- Cover and refrigerate for 12 hours or overnight. This softens the graham crackers so they are easy to serve the next day.
- Spoon or slice and serve the cake. Store in the refrigerator, covered, for up to four days.
Cook’s Note
If you have a 9-by-13-inch pan that has a plastic lid, this works well for covering while refrigerating, and makes it easy to transfer to a party. If not, put toothpicks in the top of the cake before covering with plastic wrap so that it doesn’t ruin your top layer.