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
HOW TO MAKE NO-BAKE CHOCOLATE ECLAIR CAKE
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 get enough crackers 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.
Then layer the other half of the pudding mixture on top of the crackers.
Top with a final layer of graham crackers.
Put plastic wrap over the dish and put it in fridge for about 30 min to an hour to allow the pudding to set.
When ready, put the tub of chocolate frosting in the microwave for about 15 seconds to soften (remove the lid and aluminum foil top before microwaving).
Take out and stir frosting. It should be easily spreadable now.
Remove plastic wrap from a dish and evenly spread chocolate frosting all over the top layer of graham crackers.
Place plastic wrap over the top of the dish put it back in the fridge and let it chill overnight.
This dessert gets better over time. The graham crackers need plenty of time to soften up.
When ready, slice and serve!
