“Make this easy, no-bake Eclair Cake with layers of graham crackers, creamy pudding, and chocolate frosting. Perfect for a quick treat!”
Ingredients:
- 1 box (14.4 oz) graham crackers
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups milk
- 1 tub (8 oz) whipped topping (Cool Whip)
- 1 can (16 oz) chocolate frosting
Instructions:
- Make the pudding: In a large bowl, whisk together the pudding mix and milk. Let it sit for a couple of minutes to thicken, then fold in the whipped topping.
Layer the graham crackers: In a 9×13-inch baking dish, lay down a single layer of graham crackers, breaking them if needed to fit
Add pudding layers: Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers, then spread the rest of the pudding mixture on top.
Final graham layer: Add one more layer of graham crackers on top of the pudding.Frost
the cake: Microwave the chocolate frosting for about 10-15 seconds to soften it, then spread it evenly over the top layer of graham crackers.
Chill: Cover the cake and refrigerate for at least 4 hours or overnight to let the graham crackers soften up. Slice and serve!