No-Bake Eclair Cake

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Ingredients

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

Instructions

  1. In a large bowl, whisk together the instant pudding mix and cold milk until thickened, about 2 minutes.
  2. Gently fold in the whipped topping until smooth and combined.
  3. In a 9×13 inch baking dish, arrange a single layer of graham crackers to cover the bottom.
  4. Spread half of the pudding mixture evenly over the graham crackers.
  5. Add another layer of graham crackers on top of the pudding.
  6. Spread the remaining pudding mixture over the second layer of graham crackers.
  7. Add a final layer of graham crackers on top.
  8. Remove the foil lid from the chocolate frosting and microwave for about 15-20 seconds until soft and spreadable. Stir well.
  9. Spread the chocolate frosting evenly over the top layer of graham crackers.
  10. Cover the cake and refrigerate for at least 4 hours, or overnight for best results.
  11. Slice, serve, and enjoy your delicious no-bake eclair cake!

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