No-Bake Chocolate Éclair Cake recipe that is rich, delightful, and guaranteed to impress your guests!
Ingredients:
– 2 (3.4 oz) packages of instant vanilla pudding mix
– 3 cups of cold milk
– 1 (8 oz) tub of Cool Whip, thawed
– 1 box (14.4 oz) of graham crackers
– 1 (16 oz) can of chocolate frosting
Instructions:
1. In a large mixing bowl, combine the vanilla pudding mix and cold milk, whisking until the mixture is smooth and has thickened, which should take about 2 minutes.
2. Carefully fold in the thawed Cool Whip until the mixture is fully integrated.
3. In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the base. Break the crackers as necessary to fit.
4. Spread half of the pudding mixture over the layer of graham crackers.
5. Add another layer of graham crackers, followed by the remaining pudding mixture spread evenly on top.
6. Complete with a final layer of graham crackers.
7. Uncover the chocolate frosting and microwave it for 20-30 seconds until it is pourable but not hot. Stir thoroughly.
8. Drizzle and spread the chocolate frosting evenly over the top layer of graham crackers.
9. Cover the dish and refrigerate for a minimum of 6 hours or overnight to let the flavors develop and the crackers soften.
10. Cut into slices and savor the deliciousness!
