Bonjour! (Hello!) A voyage to France may not be on the immediate itinerary for you, but it sure does sound nice, doesn’t it? Don’t worry, we may have an intriguing diversion for you. Take a little taste journey to the hilly streets of France with our No-Bake Éclair Cake. Invite your friends along on this exquisite outing with layers of cinnamon graham crackers and rich, decadent French vanilla pudding. All of which is topped with a melted layer of dark chocolate fudge icing… yum! Go ahead, grab your friends, and pack your bags (aka, your baking dish). This Riviera-loving No-Bake Éclair Cake is vacation enough for everyone, and it’s ready and waiting to send you on a once-in-a-lifetime dessert excursion. This pièce de résistance (showpiece) is sure to become a round-trip classic at all your future gatherings. Apprécier! (Enjoy!)
Ingredients
- 2 (3.4-ounce) French vanilla instant pudding packets, 1/2 teaspoon removed and discarded from 1 packet
- 3 1/2 cups whole milk
- 1 (16-ounce) container imitation whipped cream
- 1 box cinnamon graham cracker sheets
- 1 (16-ounce) container dark chocolate fudge frosting
Directions
Step 1 –Lightly grease the bottom and sides of a 9x13x3-inch baking dish.
Step 2 –In a large bowl, add the French vanilla pudding and the milk and whisk to combine.
Step 3 –Add the imitation whipped topping to the pudding mixture, folding until it is fully-combined.
Step 4 –Add 1/3 of the graham crackers to the bottom of the prepared baking dish, making sure to cover all the way to the edges.
Step 5 –Use an offset spatula to evenly cover the graham crackers with 1/2 of the pudding mixture.
Step 6 –Add 1/2 of the remaining graham crackers to the top of the pudding mixture layer, again, making sure to cover all the way to the edges.
Step 7 –Repeat the layers once more starting with the remaining pudding mixture and ending with the remaining graham crackers.
Step 8 –Pour the fudge frosting into a medium, microwave-safe bowl and microwave until it starts to melt, about 30 seconds.
Step 9 –Transfer the frosting from the microwave and stir.
Step 10 –Once stirred, microwave the frosting again until it is completely melted, about 30 seconds.
Step 11 –Stir the melted frosting to get rid of any remaining lumps.
Step 12 –Immediately pour the melted frosting over the cake and gently spread it out evenly to the edges.
Step 13 –With both hands on the baking dish, gently shake the cake back and forth to level out the layers, for about 2-3 seconds.
Step 14 –Cover the cake with plastic wrap and transfer it to the refrigerator to chill, for at least 10 hours and up to overnight.
Step 15 –Transfer the cake from the refrigerator, uncover, and let it thaw to restore the frosting’s shine, about 15-20 minutes.
Step 16 –Slice and serve.
