No bake Chocolate Eclair Cake Cake

Ingredients

• 2 (3.5 oz) packages instant vanilla pudding mix

• 1 (8 oz) tub whipped topping (Cool Whip), thawed

• 3 cups milk

• 2 sleeves graham cracker squares

• 1 (16 oz) tub chocolate frosting

How To Make No bake Chocolate Eclair Cake

1. 1. Make the Filling

   In a medium bowl, whisk together:

   • Instant pudding mix

   • Milk

   • Cool Whip
     Mix until smooth and thickened.

   2. Layer the Cake

   In a 9×13-inch baking dish:

   • Place a single layer of graham crackers on the bottom (break to fit).

   • Spread half of the pudding mixture over the crackers.

   • Add a second layer of graham crackers.

   • Spread the remaining pudding mixture on top.

   • Top with a final layer of graham crackers.

   3. Chill the Layers

   • Cover with plastic wrap and refrigerate for 30 minutes to 1 hour to let the pudding firm up.

   4. Frost the Top

   • Microwave the tub of chocolate frosting for 15 seconds (remove foil seal and lid).

   • Stir until smooth and spreadable.

   • Spread evenly over the top graham cracker layer.

   5. Final Chill

   • Cover again with plastic wrap.

   • Refrigerate overnight for best results — this allows the graham crackers to soften into a cake-like texture.