Description
Make this rich, creamy No-Bake Chocolate Eclair Cake with layers of pudding, graham crackers, and chocolate glaze. Perfect for any occasion!
Ingredients
Scale
- 2 (3.5 oz) packages of instant vanilla pudding mix
- 1 (8 oz) container of whipped topping (COOL WHIP), thawed
- 3 cups milk
- 2 sleeves graham cracker squares
- 1 (16 oz) tub of chocolate frosting
Instructions
- Prepare the Pudding Mixture: In a medium bowl, mix the instant pudding mix, milk, and Cool Whip together.
- Layer the Crackers: In a 9 x 13-inch baking dish, arrange a single layer of graham cracker squares on the bottom, breaking them if needed to cover the base.
- Add Layers:
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers over the pudding mixture.
- Spread the remaining half of the pudding mixture on top.
- Finish with a final layer of graham crackers.
- Set the Pudding: Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the pudding to set.
- Prepare and Add Frosting:
- Microwave the chocolate frosting for about 15 seconds to soften it (remove lid and foil first).
- Stir the frosting to ensure it’s smooth and spreadable.
- Remove the plastic wrap from the dish and evenly spread the frosting over the top layer of graham crackers.
- Chill Overnight: Cover the dish again with plastic wrap and refrigerate overnight. This allows the graham crackers to soften and the flavors to meld.
- Serve: Slice and enjoy this delightful dessert!
This easy, no-bake recipe is perfect for gatherings and gets even better with time.