No-Bake Chocolate Eclair Cake

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Ingredients

  • 1 box (about 14 oz) graham crackers
  • 2 boxes (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold whole milk
  • 1 container (8 oz) whipped topping (like Cool Whip), thawed
  • 1 can (16 oz) chocolate frosting

Instructions

  1. In a large bowl, whisk together the instant pudding mix and cold milk until smooth and thickened.
  2. Gently fold in the whipped topping until fully combined.
  3. In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom.
  4. Spread half of the pudding mixture over the crackers.
  5. Add another layer of graham crackers, then spread the remaining pudding mixture over that layer.
  6. Finish with a final layer of graham crackers on top.
  7. Remove the lid and foil from the frosting can. Microwave the frosting for about 20–30 seconds, just until pourable. Stir well.
  8. Pour the frosting over the top graham cracker layer and spread evenly.
  9. Cover and refrigerate for at least 4 hours (overnight is best) to allow the crackers to soften into a cake-like texture.
  10. Slice and serve chilled.

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