This No-Bake Chocolate Eclair Cake is a breeze to make and absolutely delicious. No stovetop or oven required! The only challenge? Waiting for it to set. Perfect for feeding a crowd, this dessert is sure to impress.
Ingredients:
- 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:
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Prepare the Pudding Mixture: In a medium bowl, combine the instant vanilla pudding mix, milk, and Cool Whip. Stir until smooth.
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Assemble the Layers:
- In a 9x13-inch baking dish, arrange a single layer of graham cracker squares to cover the bottom. You may need to break a few crackers to fill in the gaps.
- Spread half of the pudding mixture evenly over the graham crackers.
- Layer another set of graham crackers on top of the pudding.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham crackers.
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Chill: Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour, allowing the pudding to set.
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Prepare the Frosting: Microwave the chocolate frosting for about 15 seconds to soften it (remove the lid and aluminum foil top before microwaving). Stir the frosting until it becomes smooth and spreadable.
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Top with Frosting: Remove the plastic wrap from the dish and evenly spread the chocolate frosting over the top layer of graham crackers.
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Chill Overnight: Cover the dish with plastic wrap and refrigerate overnight. This allows the graham crackers to soften and the flavors to meld together.
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Serve: Once chilled, slice and serve this delightful, easy dessert!
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