No-Bake Eclair Cake

No-Bake Eclair Cake: A Creamy and Chocolaty Delight
2 (3.5 oz) packages instant vanilla pudding mix
1 (8 oz) container whipped topping (COOL WHIP), thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting
1. Prepare the Pudding Mixture:

In a medium bowl, combine the pudding mix, milk, and Cool Whip until smooth and well blended.
2. Layer the Crackers and Pudding:

In a 9×13 baking dish, place a single layer of graham cracker squares, breaking them if necessary to cover the bottom.
Spread half of the pudding mixture over the graham crackers.
Add another layer of graham crackers over the pudding mixture.
Spread the remaining pudding mixture on top of the second layer of graham crackers.
Finish with a final layer of graham crackers.
3. Set the Pudding:

Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour to allow the pudding to set.
4. Prepare the Frosting:

Once the pudding is set, remove the lid and foil from the chocolate frosting tub.
Microwave the frosting for about 15 seconds to soften, then stir to ensure it is spreadable.
5. Frost the Cake:

Remove the plastic wrap from the dish and evenly spread the softened chocolate frosting over the top layer of graham crackers.
6. Chill Overnight:

Cover the dish with plastic wrap again and refrigerate overnight to let the graham crackers soften and the flavors meld together.
7. Serve:

When ready to serve, slice and enjoy your no-bake eclair cake!
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