No-Bake French Eclair Cake - Kraft Recipes Top
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No-Bake French Eclair Cake

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Make It

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  • 1. Line a 9 x 13 inch pan with whole graham crackers.
  • 2. Mix French vanilla instant pudding mix, using 1/2 less milk than it calls for on the pudding mix. Since using two packages, it will be a total of 3 cups (1 1/2 cups per package).
  • 3. In a large mixing bowl, add the pudding mix to the Cool Whip. Beat by hand or with mixer until completely mixed and smooth; it will be thick.
  • 4. Using half of the above mixture, put over the first layer of graham crackers in the pan.
  • 5. Add another layer of graham crackers.
  • 6. Add remaining half of pudding mix.
  • 7. Top with a final layer of graham crackers.
  • 8. Frost with 1 can chocolate frosting mixed with 1-3 tablespoons of milk.
  • 9. Refrigerate overnight.

Special Equipment Needed


Amount of tablespoons mixed in with frosting may vary depending on type of frosting used. The main goal is to make sure that frosting is creamy enough to spread over graham crackers without moving them, but not to the point that it is too liquidy from the milk. Best to mix in one tablespoon at a time and judge how creamy it is before adding another tablespoon to the frosting. Before refrigeration, preparation time can be about 30 minutes.

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