Ingredients:
- 2 packages (3.5 oz each) of instant vanilla pudding mix for a sweet, creamy filling
- 1 tub (8 ounces) of thawed COOL WHIP for a fluffy texture
- 3 cups of full-fat milk to bind the pudding
- Sufficient graham cracker squares to fill a 9” x 13” baking dish, creating crunchy layers
- 1 cup (16 ounces) of rich chocolate frosting to top off the cake
Instructions:
Merge the instant pudding mix, milk, and COOL WHIP in a medium-sized bowl, forming a velvety concoction.
Take a 9” x 13” baking dish and blanket the bottom with a neat arrangement of graham cracker squares. You might need to snap the squares into smaller pieces for a snug fit.
Slather half of the velvety pudding mixture over this initial layer of crackers.
Lay out another tier of graham crackers over the pudding, forming a solid base for the next layer of pudding.
Spread the remaining half of your pudding mixture over this second layer of crackers, ensuring an even spread.
Top it off with a final layer of graham crackers, pressing gently to make sure everything is compact.
Cling wrap the dish and nestle it in the refrigerator for about 30 minutes to an hour, allowing the pudding to achieve the right firmness.
As the cake chills, take the bowl of chocolate frosting, remove the lid and foil cover, and microwave it for roughly 15 seconds to soften the frosting to a spreadable consistency.
Once the frosting is ready, strip the plastic wrap off the dish and generously glaze the top layer of graham crackers with the melted chocolate frosting.
Wrap the dish once more with cling wrap and let it rest in the refrigerator overnight to allow the flavors to meld together perfectly. The graham crackers will soften, absorbing the flavors of the pudding and chocolate.
When the cake is fully set, portion it into neat slices and serve.
Most importantly, indulge and enjoy!
No-Bake Chocolate Eclair Cake
Ingredients
- 2 packages (3.5 oz each) of instant vanilla pudding mix for a sweet, creamy filling
- 1 tub (8 ounces) of thawed COOL WHIP for a fluffy texture
- 3 cups of full-fat milk to bind the pudding
- Sufficient graham cracker squares to fill a 9” x 13” baking dish, creating crunchy layers
- 1 cup (16 ounces) of rich chocolate frosting to top off the cake
Instructions
Merge the instant pudding mix, milk, and COOL WHIP in a medium-sized bowl, forming a velvety concoction.
Take a 9” x 13” baking dish and blanket the bottom with a neat arrangement of graham cracker squares. You might need to snap the squares into smaller pieces for a snug fit.
Slather half of the velvety pudding mixture over this initial layer of crackers.
Lay out another tier of graham crackers over the pudding, forming a solid base for the next layer of pudding.
Spread the remaining half of your pudding mixture over this second layer of crackers, ensuring an even spread.
Top it off with a final layer of graham crackers, pressing gently to make sure everything is compact.
Cling wrap the dish and nestle it in the refrigerator for about 30 minutes to an hour, allowing the pudding to achieve the right firmness.
As the cake chills, take the bowl of chocolate frosting, remove the lid and foil cover, and microwave it for roughly 15 seconds to soften the frosting to a spreadable consistency.
Once the frosting is ready, strip the plastic wrap off the dish and generously glaze the top layer of graham crackers with the melted chocolate frosting.
Wrap the dish once more with cling wrap and let it rest in the refrigerator overnight to allow the flavors to meld together perfectly. The graham crackers will soften, absorbing the flavors of the pudding and chocolate.
When the cake is fully set, portion it into neat slices and serve.
Most importantly, indulge and enjoy!
