No-Bake Chocolate Eclair Cake
Ingredients:
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 box (14.4 oz) graham crackers
1 container (16 oz) chocolate frosting
Directions:
Prepare the Pudding:
In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2-3 minutes.
Gently fold in the thawed whipped topping until fully combined and smooth.
Assemble the Cake:
In a 9×13-inch baking dish, arrange a single layer of graham crackers, covering the bottom of the dish. You may need to break some crackers to fit the edges.
Spread half of the pudding mixture evenly over the layer of graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining half of the pudding mixture over the second layer of graham crackers.
Top with a final layer of graham crackers.
Add the Frosting:
Remove the lid and foil from the container of chocolate frosting. Microwave the frosting for about 20-30 seconds, just until it’s pourable (do not overheat).
Pour the warmed frosting over the top layer of graham crackers and spread it evenly with a spatula to cover the entire cake.
Chill:
Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
Serve:
Cut the cake into squares and serve chilled. Enjoy the creamy layers and rich chocolate topping!
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes
Kcal: Approximately 300 kcal per serving | Servings: 12-15
