Ingredients
Base
- 1 box honey graham crackers (14.4 ounces)
Pudding Layer
- 2 packages instant pistachio pudding mix (3.4 ounces each)
- 2 1/2 cups milk
- 12 ounces Cool Whip, thawed
Topping
- 1 can Pillsbury Milk Chocolate frosting, melted
Instructions
- Prepare the pudding mixture: In a mixing bowl, whisk together the instant pistachio pudding mixes and milk for 2 minutes until the pudding begins to thicken. Gently fold in the thawed Cool Whip until the mixture is smooth and well combined. Set aside.
- Assemble the cake layers: In a 13×9-inch baking dish, arrange a single layer of honey graham crackers evenly on the bottom. Pour half of the pistachio pudding mixture over the graham crackers, spreading it evenly. Add another layer of graham crackers on top, then pour the remaining pudding mixture over them. Finish with a final layer of graham crackers.
- Add the chocolate topping: Pour the melted Pillsbury milk chocolate frosting evenly over the top layer of graham crackers, spreading it gently to cover the entire surface.
- Chill and set: Cover the assembled cake with plastic wrap or foil and refrigerate for at least 6 hours, or preferably overnight, allowing the graham crackers to soften and the flavors to meld together. Serve chilled and enjoy your creamy, dreamy pistachio eclair cake!
Notes
- For best results, allow the cake to chill overnight to achieve the perfect texture.
- If you prefer a thicker frosting topping, melt the frosting gently in short bursts to avoid burning.
- The cake can be stored covered in the refrigerator for up to 3 days.
- To add extra texture, sprinkle chopped pistachios on top before chilling.
- This recipe is a great make-ahead dessert for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
