Two packages (3.5 ounces each) of instant vanilla pudding mix.
One container (8 ounces) of thawed whipped topping (such as COOL WHIP).
3 cups of milk.
Two sleeves of graham cracker squares.
One tub (16 ounces) of chocolate frosting.
Combine the pudding mix, milk, and whipped topping in a medium bowl, and arrange a single layer of graham cracker squares on the bottom of a 9 x 13-inch baking dish.
After that, spread half of the pudding mixture evenly over the graham crackers, followed by adding another layer of graham crackers on top.
Next, add the remaining half of the pudding mixture over the graham crackers, and complete the dessert by placing a final layer of graham crackers on top.
Then, cover the dish with plastic wrap and refrigerate for approximately 30 minutes to an hour, allowing the pudding to set.
Soften the tub of chocolate frosting in the microwave for approximately 15 seconds. Remember to remove both the lid and aluminum foil top before microwaving.
After microwaving, stir the softened frosting until it reaches an easily spreadable consistency. Then, remove the plastic wrap from the dish and evenly spread the chocolate frosting over the top layer of graham crackers.
Next, cover the top of the dish with plastic wrap and return it to the refrigerator, allowing it to chill overnight.
This dessert improves with time as the graham crackers require ample time to soften and meld with the other ingredients. Finally, serve and enjoy!!
Tips for Making No-Bake Chocolate Eclair Cake:
– Make sure your milk is cold when you mix it with the instant pudding mix.
– Allow the whipped topping (COOL WHIP) to thaw in the refrigerator before using it in the recipe.
– This dessert is best served cold, straight from the fridge.
Variations and Customizations:
– Experiment with different pudding flavors for a unique twist.
– Sprinkle nuts for texture and flavor.
– -Add crushed cookies for flavor and texture.
Have a nice day!!