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🍫 No-Bake Chocolate Eclair Cake
🧾 Ingredients:
- 1 box (14.4 oz) graham crackers (you’ll need about 3 sleeves)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 can (16 oz) chocolate frosting
🥣 Instructions:
- Prepare the Filling:
- In a large bowl, whisk together the pudding mix and milk until smooth and thickened.
- Gently fold in the whipped topping until combined.
- Assemble the Layers:
- In a 9×13-inch dish, lay down a single layer of graham crackers to cover the bottom.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers.
- Spread the remaining pudding mixture over the second layer.
- Top with a final layer of graham crackers.
- Top with Frosting:
- Microwave the chocolate frosting (lid removed) for about 20–30 seconds to make it easier to spread.
- Stir and then spread the frosting evenly over the top graham cracker layer.
- Chill:
- Cover and refrigerate for at least 4 hours (overnight is best) to allow the graham crackers to soften and flavors to meld.
🍽 Tips:
- You can use homemade chocolate ganache
