Pistachio Eclair Cake

Name: Pistachio Eclair Cake
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 24 servings
Ingredients: 1 box honey graham crackers; 2 packages instant pistachio pudding mix; 2 ½ cups milk; 12 ounce Cool Whip; 1 can Pillsbury Milk Chocolate frosting

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Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings
24 servings
Calories
79 kcal
Course
Cake
Cuisine
American

Pistachio Eclair Cake

Nicole Henderson

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Delicious, no bake Pistachio Eclair Cake is the perfect dessert at the end of the day! With layers of graham cracker, pistachio pudding, and fudgy chocolate, it's an easy no bake treat!

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Ingredients

Servings

1 box honey graham crackers 14.4 ounce honey graham crackers
2 packages instant pistachio pudding mix 3.4 ounce each
2 ½ cups milk
12 ounce Cool Whip thawed
1 can Pillsbury Milk Chocolate frosting melted

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Instructions

Mix pudding with milk, using a whisk, for 2 minutes. Fold in cool whip. Set aside.
In a 13x9 baking dish, lay a single layer of graham cracker on bottom of pan. Pour half of the pudding mixture over the grahams. Place another layer of graham crackers. Pour remaining pudding mixture over grahams. Top with final layer of graham crackers.
Pour melted chocolate frosting over top layer of grahams.
Cover and refrigerate for 3 hours (or overnight). ENJOY!

Notes

The longer your cake sets, the softer the graham crackers will become. For crunchy graham crackers, enjoy the cake within a few hours of assembly.
For more nutty crunchy, sprinkle chopped pistachios on top of the eclair cake before serving.
Store the cake tightly covered in the refrigerator. It's best enjoyed cold straight from the fridge.

Nutrition Information

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Serving 1slice Calories 79kcal (4%) Carbohydrates 8g (3%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Cholesterol 2mg (1%) Sodium 35mg (1%) Sugar 7g (14%)