Eclair Pie

5 from 2 votes

Course Dessert

Cuisine American

Keyword eclair, no bake

Prep Time 25

Chill Time 2

Total Time 2 25

Servings servings

Calories 432kcal

Author Laura

In a bowl, blend the pudding mixes and milk for 2 minutes until thick.
Fold the Cool Whip into the pudding mixture.
In a 9 x 13 pan, arrange graham cracker to cover the bottom of a the pan. I like things to be perfect, so I use a knife to cut some graham crackers to cover the bottom completely. Just cover the bottom the best you can.
Pour half of the pudding mixture over the crackers and spread out evenly.
Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.
Place one more layer of graham crackers over the pudding mixture.
Prepare the frosting. In a bowl, beat the butter until fluffy.
Beat in the cocoa, vanilla, and half the powdered sugar until well blended.
Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.
Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.
Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.