About five years ago, I developed a serious obsession with Eclair Cake. After tasting this delicious concoction of pudding, graham crackers and frosting at a work potluck, I went on a binge with the stuff. Tossing together different combinations of puddings, grahams and toppings – it kind of became my signature potluck dish. Within the last few weeks, I’ve reignited my love affair with this ridiculously simple dessert, so brace yourselves!
If you follow My Baking Addiction on Facebook (if you don’t you totally should), you may remember seeing my post last night which asked for your input on the next recipe. I gave MBA fans the choice between No Bake Cookies and Cream Cake and Key Lime Coconut Cheesecakes.
With almost 5,000 likes and over 800 comments, I honestly couldn’t keep up with tally marks, so Eric and I scanned the responses and decided that No Bake Cookies and Cream Cake was the winner. If you voted for the Key Lime Coconut Cheesecakes, there’s no need to fret, they’ll post later in the week.
If I had to guess, I’d say there’s not a more loved flavor combination in the dessert world than cookies n’ cream. That old Oreo flavor profile gets us every. single. time. I’m not complaining, not at all – because it’s one of my favorites too. Oreos for everybody! I think it’s how well they pair with milk that makes them America’s favorite cookie, and you get that same flavor here.
Not only is this recipe incredibly easy, it also doesn’t require the use of an oven which makes it perfect for the upcoming summer months. You can also experiment with different serving styles. For this particular recipe, I decided to dress up this simple dessert by using a round biscuit cutter to create circular cake shapes which I placed in small glass bowls. A simple swirl of whipped topping and crushed Oreos makes this super simple dessert a little fancy schmancy!
No Bake Cookies and Cream Cake
Yield: 12 servings
Total Time: 4 hours 20 minutes
Prep Time: 20 minutes
- 2 (4.2 ounce) packages instant Jell-o Oreo Pudding Mix, dry
- 3 1/2 cups whole milk
- 1 (8 ounce) container frozen whipped topping, thawed (Cool Whip or Truwhip)
- 1 (14 ounce) package chocolate graham crackers
- 1 (16 ounce) can prepared chocolate frosting
- whipped topping
- crushed Oreo cookies
- In a large bowl, beat together the pudding mixes and milk until thickened, about 3 minutes.
- Using a rubber spatula, fold in the whipped topping until incorporated and no streaks remain.
- Arrange a single layer of graham cracker squares in the bottom of a 9 x 13 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.
- Melt frosting in microwave for 30 seconds and stir until it is an even consistency. Use an offset to spread the frosting over the whole cake, covering the graham cracker layer.
- Cover, and chill at least 4 hours before serving.
- For this particular recipe, I decided to dress up this simple dessert by using a round biscuit cutter to create circular cake shapes which I placed in small glass bowls. A simple swirl of whipped topping and crushed Oreos makes this super simple dessert a little fancy schmancy! Just be sure you allow the cake to chill thoroughly before cutting. The graham crackers will soften up, making the cake easy to cut.
- Glass bowls were purchased from Pier 1.
- If you are not a fan of Cool Whip, I would highly recommend giving Truwhip a try. It’s free of high fructose corn syrup, polysorbate 60 and GMO’s. I find it at Whole Foods.
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