No bake Chocolate Eclair Cake

How To Make No-Bake Chocolate Eclair Cake

Prepare the pudding mixture:
In a medium bowl, whisk together the pudding mix, milk, and Cool Whip until smooth and thickened.

Layer the base:
In a 9×13-inch baking dish, arrange a single layer of graham crackers on the bottom. Break crackers as needed to cover the entire surface.

Add pudding:
Spread half of the pudding mixture evenly over the graham cracker layer.

Repeat layers:
Add another layer of graham crackers on top of the pudding. Then spread the remaining pudding mixture over that layer. Finish with one more layer of graham crackers on top.

Let it set briefly:
Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the pudding to begin setting.

Add the frosting:
Remove the foil and lid from the frosting tub, then microwave it for about 15 seconds to soften. Stir to ensure it’s spreadable, then evenly spread it over the top graham cracker layer.

Chill overnight:
Cover the dish again with plastic wrap and refrigerate overnight. This allows the graham crackers to soften into a cake-like texture.

Serving Tip:
Slice into squares and serve chilled. It’s even better the next day!

Let me know if you want a printable version or an alternate flavor combo idea!