No-Bake Éclair Cake: A Creamy and Chocolaty Delight Everyone Will Love

Ingredients:

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

Directions:

1. Prepare the Pudding Mixture:

In a medium bowl, combine the pudding mix, milk, and COOL WHIP until thoroughly blended.

2. Layer the Crackers and Pudding:

In a 9 x 13-inch baking dish, arrange a single layer of graham cracker squares, breaking them if necessary to fully cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture over this second layer of graham crackers.

Finish with a final layer of graham crackers.

3. Set the Pudding:

Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the pudding to set.

4. Prepare the Frosting:

Once the pudding is set, remove the lid and aluminum foil from the tub of chocolate frosting.

Microwave the frosting for about 15 seconds to soften it. Stir until it is smooth and spreadable.

5. Frost the Cake:

Remove the plastic wrap from the dish and evenly spread the softened chocolate frosting over the top layer of graham crackers.