★Ingredients
2 cups cold milk
1 cup eggnog (optional for holiday flavor)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 box (3.4 oz) vanilla instant pudding mix
1 box graham crackers (enough to cover the pan in layers)
3 tablespoons blended icing or chocolate syrup (for topping)
1 tub (8 oz) whipped topping (like Cool Whip)
★Instructions
- Prepare the Pudding* In a medium bowl, whisk together the vanilla pudding mix, cold milk, eggnog (if using), cinnamon, and nutmeg until thick and creamy. Let it sit for about 5 minutes to set.
- Assemble the Cake
- In a 9×13-inch baking dish, place a layer of graham crackers, breaking pieces if necessary to fully cover the bottom of the dish.
- Spread half of the prepared vanilla and cinnamon pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture.
- Spread the remaining pudding mixture over the second layer of graham crackers.
Add the Final Layers
- Top the pudding with a final layer of graham crackers.
- Spread the whipped topping over the top layer of graham crackers to cover the cake evenly.
- Finishing Touch* Drizzle the blended icing or chocolate syrup on top and sprinkle a bit of cinnamon or nutmeg as a garnish if desired.
- Chill* Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
- Serve* Slice into squares and enjoy!
This no-bake eclair cake is quick, creamy, and perfect for a holiday dessert with a festive cinnamon twist!!