No Bake Eclair Cake
No bake eclair cake layered with graham crackers, creamy vanilla pudding, whipped topping, and chocolate frosting.
Ingredients
- 2 sleeves graham crackers about 24 crackers
- 2 packages 3.4 oz each instant vanilla pudding mix
- 3 cups cold milk
- 8 ounces whipped topping thawed
- 1 container 16 oz chocolate frosting
Instructions
- In a large bowl, whisk instant pudding mix and cold milk until smooth and thickened.
- Gently fold in whipped topping until fully combined.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish.
- Spread half of the pudding mixture evenly over the crackers.
- Add a second layer of graham crackers and spread remaining pudding mixture on top.
- Finish with a final layer of graham crackers.
- Spread chocolate frosting evenly over the top.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Slice and serve chilled.
Notes
Let the frosting sit at room temperature briefly so it spreads easily. Chill overnight for best texture.