No-Bake Chocolate Eclair Cake

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 chocolate frosting

Directions:

1. In a medium bowl, mix together the pudding mix, milk, and Cool Whip.
2. In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may need to break them up slightly to cover the bottom of the dish.
3. Spread half of the pudding mixture over the graham crackers.
4. Add another layer of graham crackers on top of the pudding mixture.
5. Spread the remaining half of the pudding mixture over the graham crackers.
6. Cover the dish with plastic wrap and refrigerate for about 30 minutes to an hour to allow the pudding to set.
7. Once set, microwave the tub of chocolate frosting for about 15 seconds to soften it. Be sure to remove the lid and aluminum foil top before microwaving.
8. Stir the frosting until it is smooth and easily spreadable.
9. Remove the plastic wrap from the dish and evenly spread the chocolate frosting over the top layer of the pudding mixture.
10. Cover the dish with plastic wrap again and refrigerate overnight to allow the graham crackers to soften.
11. When ready to serve, slice and enjoy!

Additional Information:

Prep Time: 15 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 320 kcal per serving

Servings: 12