No-Bake Eclair Cake
No-Bake Eclair Cake
Ingredients
For the Oreo Crust
- 1 1/2 cups Oreo cookies, crushed into crumbs
- 1/4 cup unsalted butter, melted
For the Creamy Vanilla Filling
- 1 1/2 cups milk
- 1 package French vanilla instant pudding mix, 3.4 ounce size
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 8 ounces Cool Whip, thawed
For the Chocolate Topping
- 1 can chocolate frosting, 16 ounce size
Instructions
- 1
Prepare the Oreo crust: In a medium bowl, combine the crushed Oreo cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min
- 2
Press the Oreo mixture firmly and evenly into the bottom of a 9x13 inch foil baking pan to form the crust.
⏱️ 3 min
- 3
Prepare the vanilla pudding: In a separate large bowl, whisk together the milk and French vanilla instant pudding mix for 2 minutes, or until the mixture begins to thicken. Set aside.
⏱️ 3 min
- 4
Prepare the cream cheese mixture: In another large bowl, beat the softened cream cheese with the powdered sugar using an electric mixer until smooth and well combined, about 2-3 minutes.
⏱️ 3 min
- 5
Gently fold the thawed Cool Whip into the cream cheese mixture until fully incorporated.
⏱️ 2 min
- 6
Carefully fold the thickened vanilla pudding into the cream cheese and Cool Whip mixture until a light and creamy filling is formed.
⏱️ 3 min
- 7
Spread the creamy vanilla filling evenly over the prepared Oreo crust in the baking pan.
⏱️ 2 min
- 8
Prepare the chocolate topping: Remove the lid and foil seal from the can of chocolate frosting. Microwave the frosting on high for 15-30 seconds, or until it is smooth and pourable. Stir well.
⏱️ 1 min
- 9
Carefully pour the warmed chocolate frosting over the creamy vanilla filling, spreading it gently and evenly to create a glossy chocolate layer.
⏱️ 3 min
- 10
Refrigerate the assembled dessert for at least 2 hours to allow it to set completely.
⏱️ 120 min
- 11
Once set, slice and serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Eclair Cake
Ingredients
For the Oreo Crust
- 1 1/2 cups Oreo cookies, crushed into crumbs
- 1/4 cup unsalted butter, melted
For the Creamy Vanilla Filling
- 1 1/2 cups milk
- 1 package French vanilla instant pudding mix, 3.4 ounce size
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 8 ounces Cool Whip, thawed
For the Chocolate Topping
- 1 can chocolate frosting, 16 ounce size
Instructions
- 1
Prepare the Oreo crust: In a medium bowl, combine the crushed Oreo cookie crumbs and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min - 2
Press the Oreo mixture firmly and evenly into the bottom of a 9x13 inch foil baking pan to form the crust.
⏱️ 3 min - 3
Prepare the vanilla pudding: In a separate large bowl, whisk together the milk and French vanilla instant pudding mix for 2 minutes, or until the mixture begins to thicken. Set aside.
⏱️ 3 min - 4
Prepare the cream cheese mixture: In another large bowl, beat the softened cream cheese with the powdered sugar using an electric mixer until smooth and well combined, about 2-3 minutes.
⏱️ 3 min - 5
Gently fold the thawed Cool Whip into the cream cheese mixture until fully incorporated.
⏱️ 2 min - 6
Carefully fold the thickened vanilla pudding into the cream cheese and Cool Whip mixture until a light and creamy filling is formed.
⏱️ 3 min - 7
Spread the creamy vanilla filling evenly over the prepared Oreo crust in the baking pan.
⏱️ 2 min - 8
Prepare the chocolate topping: Remove the lid and foil seal from the can of chocolate frosting. Microwave the frosting on high for 15-30 seconds, or until it is smooth and pourable. Stir well.
⏱️ 1 min - 9
Carefully pour the warmed chocolate frosting over the creamy vanilla filling, spreading it gently and evenly to create a glossy chocolate layer.
⏱️ 3 min - 10
Refrigerate the assembled dessert for at least 2 hours to allow it to set completely.
⏱️ 120 min - 11
Once set, slice and serve chilled.