No-Bake Chocolate Éclair Cake

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2 sleeves graham crackers
1 (16 oz) tub chocolate frosting
2 (3.5 oz) packages instant vanilla pudding mix
3 cups milk
1 (8 oz) container whipped topping, thawed

Instructions:

Make the Pudding Layer: Whisk together the pudding mix, milk, and whipped topping in a medium bowl until smooth. Set aside.

Layer the Base: Cover the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking pieces as needed.

First Pudding Layer: Spread half of the pudding mixture over the graham cracker layer evenly.

Add Second Cracker Layer: Place a second layer of graham crackers on top of the pudding.

Final Pudding Layer: Spread the remaining pudding mixture over the second layer of graham crackers.

Top with Crackers: Add one more layer of graham crackers.

Chill to Set: Cover with plastic wrap and refrigerate for 30 minutes to allow the pudding to set.

Prepare Frosting: Microwave the chocolate frosting (remove the lid and foil first) for 15 seconds, then stir until smooth.

Frost the Cake: Spread the softened chocolate frosting over the top layer of graham crackers.

Chill Overnight: Cover the dish again with plastic wrap and refrigerate overnight for the best texture and flavor!