No-Bake Chocolate Eclair Cake

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No-Bake Chocolate Eclair Cake

Ingredients:
2 (3.5 oz) packages of instant vanilla pudding mix
1 (8 oz) container of whipped topping (COOL WHIP), thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting

Directions:
In a medium bowl, mix together the pudding mix, milk, and Cool Whip.
In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to cover the bottom of your dish.
Spread half of the pudding mixture on top of the crackers.
Layer another layer of graham crackers over the pudding mixture.
Spread the other half of the pudding mixture on top of the graham crackers.
Put plastic wrap over the dish and refrigerate for about 30 minutes to an hour to allow the pudding to set.
When ready, microwave the tub of chocolate frosting for about 15 seconds to soften it (remove the lid and aluminum foil top before microwaving).
Stir the frosting until it is easily spreadable.
Remove the plastic wrap from the dish and evenly spread the chocolate frosting over the top layer of pudding mixture..
Place plastic wrap over the dish and refrigerate overnight to allow the graham crackers to soften.
When ready, slice and serve!

Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes | Kcal: 320 kcal per serving | Servings: 12

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