No-Bake Chocolate Eclair Cake

Ingredients

Ingredient Quantity

Instant vanilla pudding mix 2 packages (3.5 oz)

Whipped topping (Cool Whip), thawed 1 container (8 oz)

Milk 3 cups

Graham cracker squares 2 sleeves

Chocolate frosting 1 tub (16 oz)

Instructions

1. Prepare the Pudding Mixture

In a medium bowl, whisk together the instant vanilla pudding mix, milk, and whipped topping until smooth and fully combined.

2. Layer the Graham Crackers

In a 9×13-inch baking dish, place a single layer of graham crackers on the bottom, breaking them as needed to cover the surface completely.

3. Add Pudding & Repeat Layers

Spread half of the pudding mixture evenly over the first layer of graham crackers. Add a second layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.

4. Chill

Cover the dish with plastic wrap and refrigerate for at least 30 minutes to an hour to let the pudding set slightly.

5. Spread the Chocolate Frosting

Remove the plastic wrap and microwave the chocolate frosting for about 15 seconds to soften (remove the lid and foil first). Stir until smooth and spreadable, then spread evenly over the top layer of graham crackers.

6. Chill Overnight

Cover again with plastic wrap and refrigerate overnight so the graham crackers fully soften into a cake-like texture.

7. Serve

Slice into squares and serve cold for a creamy, chocolatey dessert everyone will love.