Eggnog Eclair Cake
User Reviews
4.5
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Prep Time
10 mins
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Additional Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
12 servings
Eggnog Eclair Cake
Description
The recipe begins by mixing vanilla instant pudding with milk, eggnog, nutmeg, and cinnamon for a smooth custard base. Folded into this is whipped topping to add lightness. The dessert is assembled in layers, alternating graham cracker squares and pudding mixture, allowing some space between crackers for easier layering and texture contrast.
After layering the pudding and crackers twice and topping with a final layer of crackers, the remaining whipped topping is spread evenly on top. Chilling the cake for at least four hours softens the graham crackers and melds the flavors, resulting in a creamy, mildly spiced dessert.
The combination of eggnog and warm spices with the tender graham cracker layers emulates a festive eclair, suitable for holiday or special occasion serving. The no-bake layering method keeps preparation simple yet flavorful.
Ingredients
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 1 ½ cups milk whole
- 1 ½ cups eggnog
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 8 ounces whipped topping thawed, divided, frozen, plus 2 cups
- 14 ounces graham crackers cinnamon flavor, squares
Instructions
- In a medium bowl, thoroughly mix the pudding mix, milk, eggnog, nutmeg and cinnamon until smooth. Fold in one 8-ounce tub of whipped topping until thoroughly combined.
- Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Having a little bit of space between the graham crackers is totally fine.
- Evenly spread half of the pudding mixture over the graham crackers. Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
- Spread the remaining 2 cups of whipped topping onto the top of the cake. Cover and chill for at least 4 hours.
User Reviews
Overall Rating
4.5
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