Ingredients
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2 (3.5 oz) packages instant vanilla pudding mix
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1 (8 oz) tub whipped topping (Cool Whip), thawed
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3 cups milk
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2 sleeves graham cracker squares
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1 (16 oz) tub chocolate frosting
How To Make No bake Chocolate Eclair Cake
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1. Make the Filling
In a medium bowl, whisk together:
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Instant pudding mix
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Milk
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Cool Whip
Mix until smooth and thickened.
2. Layer the Cake
In a 9×13-inch baking dish:
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Place a single layer of graham crackers on the bottom (break to fit).
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Spread half of the pudding mixture over the crackers.
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Add a second layer of graham crackers.
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Spread the remaining pudding mixture on top.
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Top with a final layer of graham crackers.
3. Chill the Layers
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Cover with plastic wrap and refrigerate for 30 minutes to 1 hour to let the pudding firm up.
4. Frost the Top
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Microwave the tub of chocolate frosting for 15 seconds (remove foil seal and lid).
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Stir until smooth and spreadable.
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Spread evenly over the top graham cracker layer.
5. Final Chill
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Cover again with plastic wrap.
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Refrigerate overnight for best results — this allows the graham crackers to soften into a cake-like texture.
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