Chocolate Eclair Cake

A No‑Bake Chocolate Eclair Cake

This desert layers graham crackers, silky vanilla pudding, and a glossy chocolate topping into a chilled dessert that tastes far fancier than the effort it takes. Mix, layer, refrigerate, done.

Ingredients

• 2 (3.5 ounce) packages instant vanilla pudding mix

• 1 (8 ounce) container frozen whipped topping, thawed

• 3 cups milk

• 1 (16 ounce) package graham cracker squares

• 1 (16 ounce) package prepared chocolate frosting

Directions

Step 1

Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.

Step 2

Arrange a single layer of graham cracker squares in the bottom of a 13×9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Step 3

Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Note

The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading. Be creative experiment with different flavor puddings.

𝐵𝑜𝑛 𝐴𝑝𝑝𝑒́𝑡𝑖𝑡 𝑎𝑛𝑑 𝐻𝑎𝑝𝑝𝑦 𝐶𝑜𝑜𝑘𝑖𝑛𝑔! 𝐿𝑎 𝐵𝑒𝑙𝑙𝑎 𝐶𝑢𝑜𝑐𝑎