No bake Chocolate Eclair Cake



2 (3.5 oz) packages of instant vanilla pudding mix

1 (8 oz) container of whipped topping (like COOL WHIP), thawed

3 cups milk

2 sleeves of graham cracker squares

1 (16 oz) container of chocolate frosting

Steps to Whip Up This Delight:

Grab a medium-sized bowl, and whisk together the vanilla pudding mix, milk, and COOL WHIP until well combined.

In a 9 x 13 baking dish, neatly arrange a layer of graham cracker squares to cover its base. Depending on your dish's size, you might need to break a few crackers to ensure a snug fit.

Generously spread half of the creamy pudding mixture over this graham cracker layer.

Now, layer another set of graham crackers over this pudding layer.

Spread the remaining half of the pudding mixture atop this second layer of graham crackers.

Finish off with a final layer of graham crackers.

For the pudding to set, cover your dish with plastic wrap and refrigerate it for approximately 30 minutes to an hour.

When it's time, heat the chocolate frosting in the microwave for around 15 seconds after removing its lid and foil seal. This step ensures the frosting becomes soft and easy to spread.

Once softened, give the frosting a good stir.

Retrieve your dish from the fridge, remove the plastic wrap, and spread the softened chocolate frosting evenly over the topmost layer of graham crackers.

Cover again with plastic wrap and chill overnight for the best results. This resting time allows the graham crackers to soften beautifully, integrating flavors.

Once set and chilled, cut into squares and serve to eager dessert enthusiasts!

This Eclair Cake promises a delightful meld of textures and flavors, ensuring every bite is a dance of creamy, crunchy, and chocolatey goodness!