Easy No-Bake Eclair Cake
Ingredients:
- 1 package (16 oz) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 package (16 oz) chocolate frosting
Directions:
1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.
2. Gently fold in the thawed whipped topping until fully combined.
3. In a 9x13-inch baking dish, spread a thin layer of the pudding mixture on the bottom.
4. Arrange a single layer of graham crackers over the pudding mixture.
5. Spread half of the remaining pudding mixture over the graham crackers.
6. Add another layer of graham crackers on top.
7. Spread the remaining pudding mixture over the second layer of graham crackers.
8. Finish with a final layer of graham crackers.
9. Warm the chocolate frosting slightly in the microwave for 20-30 seconds to make it spreadable.
10. Spread the chocolate frosting evenly over the top layer of graham crackers.
11. Cover and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 350 kcal | Servings: 12 servings
Tips:
Use cold milk for the pudding mix to ensure it sets properly and has the right consistency.
Allow the cake to chill overnight for the best texture and flavor absorption.