Description
A simple, no-bake dessert that combines the classic flavors of a chocolate eclair with easy preparation.
Ingredients
- 1 box (14.4 oz) of graham crackers
- 2 packages (3.4 oz each) of instant vanilla pudding
- 3 cups of milk
- 1 tub (8 oz) of whipped topping
- 1 can (16 oz) of chocolate frosting
Instructions
- In a mixing bowl, mix together the instant pudding and the milk. Let it sit until it firms up, taking roughly 3 to 5 minutes.
- Fold in the whipped topping gently once the pudding has thickened.
- Lightly spray a 9 x 13-inch glass pan with nonstick cooking spray.
- Place a layer of whole graham crackers on the bottom of the pan, breaking them apart as needed to cover completely.
- Spread half of the pudding mixture on top of the crackers.
- Layer another set of graham crackers over the pudding mixture.
- Spread the remaining half of the pudding mixture on top of the new layer of crackers.
- Add a last layer of graham crackers on top.
- Warm the chocolate frosting in the microwave for 10-12 seconds to soften it, then stir well.
- Spread the chocolate frosting evenly across the entire cake.
- Place the cake in the refrigerator for 4 to 6 hours to allow the graham crackers to soften.
- After chilling, slice into 12 pieces and serve cold.
Notes
Store leftovers covered in the refrigerator or freeze in pieces with parchment paper between them.