No Bake Éclair Cake

Boston Cream donuts and chocolate eclair’s are a treat I often cannot resist. This is a lightened up version that is just as delicious. The best part is you can whip this up in minutes, let it set in the fridge, and serve when you are ready to indulge.

Ingredients:

3 boxes instant French vanilla pudding 3.4 ounces

4 cups nonfat milk, plus 1-2 tablespoons milk

1 8 ounce tub whipped topping thawed

1 box honey graham crackers 14 ounces

1 can chocolate frosting 16 ounces

Directions:

1. Arrange a layer of graham crackers in the base of a 9×13 dish.
2. Whisk the pudding mix and milk by hand or in a stand mixer. Use a spatula to scrape the bottom and sides of the bowl.
3. Fold the whipped topping into the pudding mixture.
4. Spread half of the pudding mixture over the graham crackers.
5. Place another layer of graham crackers over the pudding.
6. Spread out the remaining pudding over the graham crackers.
7. Top with one more layer of graham crackers.
8. Whisk up the frosting by hand or in a stand mixer and add 1-2 tablespoons of milk to thin it out.
9. Spread the frosting over the top layer of graham crackers.
10. I placed my 9×13 in a cake caddy and let it set in the fridge. If the frosting is too high to use a lid top with tended aluminum foil and place in the refrigerator.
11. Let set for 12 hours or over night to soften the graham crackers.
12. Slice and spoon onto plates or in bowls to serve.
13. Enjoy!