This easy, no-bake dessert is a delicious twist on classic eclairs. Layers of creamy vanilla pudding, graham crackers, and chocolate frosting create a rich and satisfying treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Instant Vanilla Pudding Mix (3.5 oz) | 2 packages |
| Whipped Topping (Cool Whip), thawed | 1 (8 oz) container |
| Milk | 3 cups |
| Graham Cracker Squares | 2 sleeves |
| Chocolate Frosting | 1 (16 oz) tub |
Instructions:
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- Prepare Pudding Mixture: In a medium bowl, combine the instant vanilla pudding mix, milk, and thawed whipped topping (Cool Whip). Mix thoroughly until smooth and well blended.
- First Graham Cracker Layer: In a 9×13 inch baking dish, arrange a single layer of graham cracker squares on the bottom. Break the crackers as needed to cover the entire bottom of the dish.
- First Pudding Layer: Spread half of the prepared pudding mixture evenly over the graham cracker layer.
Second Graham Cracker Layer: Arrange another layer of graham cracker squares over the pudding mixture. - Second Pudding Layer: Spread the remaining half of the pudding mixture evenly over the second graham cracker layer.
- Third Graham Cracker Layer: Arrange a final layer of graham cracker squares over the top of the pudding.
Chill Pudding Layers: Cover the baking dish with plastic wrap and refrigerate for 30 minutes to 1 hour, or until the pudding has set. - Prepare Chocolate Frosting: Remove the lid and foil top from the chocolate frosting tub. Microwave the frosting for approximately 15 seconds to soften it.
- Stir Frosting: Stir the softened frosting until it is smooth and easily spreadable.
Frost the Cake: Remove the plastic wrap from the baking dish. Spread the softened chocolate frosting evenly over the top layer of graham crackers. - Chill Overnight: Cover the dish with plastic wrap again and refrigerate overnight. This allows the graham crackers to soften and the flavors to meld together.
- Slice and Serve: When ready to serve, slice the cake into squares and enjoy!