No-Bake Eclair Pie
Classic no-bake eclair pie with graham cracker layers, creamy vanilla pudding filling, and a chocolate frosting top
PRINT PINServings 9
INGREDIENTS
Crust And Layers
- 1 box graham crackers 14.4 oz.
Filling
- 2 boxes instant vanilla pudding mix 3.4 oz each
- 3 cups cold milk
- 1 tub whipped topping 8 oz thawed.
Topping
- 1 container chocolate frosting 16 oz.
INSTRUCTIONS
Make Filling
- whisk 2 boxes instant vanilla pudding mix with 3 cups cold milk until smooth and beginning to thicken
- fold in 1 tub whipped topping until fully combined and fluffy.
Assemble
- spread a thin layer of filling in the bottom of a 9x13 inch dish
- arrange a single even layer of graham crackers
- spread half the remaining filling over crackers
- add a second layer of graham crackers
- spread remaining filling
- top with a final layer of graham crackers.
Chill And Frost
- cover and refrigerate at least 4 hours or overnight to soften crackers
- warm chocolate frosting briefly until spreadable then spread evenly over the top layer
- refrigerate 30 to 60 minutes before slicing for clean pieces.
Notes
1. Use chocolate ganache instead of canned frosting by heating 1 cup heavy cream and pouring over 1 cup semisweet chocolate chips then stirring smooth and cooling slightly before spreading. For a lighter filling use 2 cups milk instead of 3 cups for thicker pudding then fold in whipped topping. Swap vanilla pudding for French vanilla or cheesecake flavor. Chill overnight for best cake-like texture
Nutrition
Calories: 350kcal | Carbohydrates: 49g | Protein: 4g | Fat: 16g