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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.

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