Chocolate Eclair Cake
A no-bake dessert that combines layers of graham crackers, creamy vanilla pudding, and rich chocolate frosting for a delightful treat.
Equipment
- 9x13 inch Pan
- Mixing Bowl
Ingredients
- 2 packages instant vanilla pudding mix (3.4 ounces each)
- 3 1/2 cups milk
- 1 container whipped topping (8 ounces, thawed)
- 1 box graham crackers
- 1 can dark chocolate frosting
Instructions
- In a medium-sized bowl, mix the pudding mix and milk until smooth, about 2 minutes.
- Gently fold in the thawed whipped topping until fully combined.
- In a 9x13 inch pan, layer graham crackers on the bottom.
- Spoon half of the pudding mixture over the graham crackers and spread evenly.
- Add another layer of graham crackers over the pudding.
- Pour the remaining pudding mixture over this layer and spread evenly.
- Add a final layer of graham crackers on top.
- Spread the dark chocolate frosting over the top layer of graham crackers.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
- Slice into squares and serve chilled.
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Notes
Store leftovers in the refrigerator for about 3-4 days, covered to maintain freshness.