No Bake Strawberry Nutella Eclair Cake Recipes

Steps:

• Blend milk and vanilla pudding packets for about 2 minutes. Stir in Nutella until evenly combined. Fold in Cool Whip. In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. Poor half of pudding/Nutella/cool whip mixture on top and level. Arrange half of the sliced strawberries to cover entirely over the pudding mixture. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly. Put the second half of pudding/cool whip mixture on top and level. Arrange second half of the sliced strawberries to cover entirely over the pudding mixture. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks. FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa, Nutella and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe) Refrigerate overnight and Dig in!

Steps:

• Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside. Layer a 13x9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with grahams, remaining pudding and remaining strawberries. Top with one more layer of Grahams. For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar and milk and whisk thoroughly until smooth. Spread over top layer of graham crackers. Cover and refrigerate cake for 2 hours or overnight. ENJOY!

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.