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:
- In a medium bowl, mix together the pudding mix, milk, and Cool Whip.
- 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.
- Spread half of the pudding mixture over the graham crackers.
- Add another layer of graham crackers on top of the pudding mixture.
- Spread the remaining half of the pudding mixture over the graham crackers.
- Cover the dish with plastic wrap and refrigerate for about 30 minutes to an hour to allow the pudding to set.
- 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.
- Stir the frosting until it is smooth and easily spreadable.
- Remove the plastic wrap from the dish and evenly spread the chocolate frosting over the top layer of the pudding mixture.
- Cover the dish with plastic wrap again and refrigerate overnight to allow the graham crackers to soften.
- 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