Eclair Cake (no bake)

📝 Ingredients

• 3 cups milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 (3.4 ounce) packages instant French vanilla pudding mix
• 1 (14 ounce) box graham crackers
• 1 (16 ounce) container chocolate frosting

👩‍🍳 Directions

1. 1

   In a medium bowl, whisk together the milk and instant pudding mix until smooth and well combined. Let the mixture sit for about 3 minutes to thicken slightly, then gently fold in the whipped topping until fully incorporated.

2. 2

   Arrange a single layer of graham cracker squares in the bottom of a 9x13-inch baking dish.

3. 3

   Spread half of the pudding mixture evenly over the graham crackers.

4. 4

   Add another layer of graham crackers on top of the pudding mixture, then spread the remaining pudding mixture evenly over the crackers.

5. 5

   Top with one final layer of graham crackers.

6. 6

   Remove the lid and foil seal from the chocolate frosting container and microwave for about 30 seconds until pourable. Stir until smooth, then pour over the top layer of graham crackers and spread evenly. Let sit for about 10 minutes to harden so that the foil doesn't stick to it.

7. 7

   Cover with foil and refrigerate for at least 2 hours, but overnight is best for the softest texture and flavor.

💡 Tips for Success

• For the best texture, refrigerate overnight so the graham crackers fully soften into cake-like layers.
• Use chocolate fudge frosting for a richer chocolate flavor.
• You can swap French vanilla pudding for vanilla or cheesecake pudding if preferred.
• Keep leftovers refrigerated and covered for up to 4 days.
• Slice with a sharp knife wiped clean between cuts for neat layers.