No-Bake Éclair Cake
Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping, thawed
- 1 box graham crackers
- 1 container (16 oz) chocolate frosting
Instructions
- In a large bowl, whisk together the pudding mix and cold milk until thickened.
- Fold in the whipped topping until smooth and creamy.
- Line the bottom of a 9×13-inch baking dish with a layer of graham crackers.
- Spread half of the pudding mixture over the crackers.
- Add another layer of graham crackers, then the remaining pudding mixture.
- Finish with a final layer of graham crackers.
- Warm the chocolate frosting slightly (just enough to spread easily) and spread it over the top.
- Cover and refrigerate for at least 4 hours, preferably overnight, so the crackers soften and the flavors blend.
Optional additions
- Add sliced bananas or strawberries between layers.
- Mix a little cream cheese into the pudding filling for a richer version.
- Sprinkle chocolate shavings or nuts on top before serving.
