How to Make No-Bake Eclair Cake:
In a medium mixing bowl, combine the pudding mix, milk, and Cool Whip. Stir until smooth and well-blended.
Lay one layer of graham crackers on the bottom of a 9×13-inch baking dish. You may need to break some crackers into smaller pieces to fully cover the bottom of the dish.
Spread half of the pudding mixture evenly over the graham crackers.
Layer another set of graham crackers on top of the pudding mixture.
Spread the remaining pudding mixture over the graham crackers.
Add one more layer of graham crackers on top of the pudding mixture.
Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour to allow the pudding to set.
To prepare the chocolate icing, remove the lid and aluminum foil from the container. Microwave the frosting for about 15 seconds to soften it.
Once softened, stir the frosting until smooth and easy to spread.
After the pudding has set and the graham crackers have softened, remove the dish from the fridge and spread the chocolate frosting evenly over the top.
Cover the dish again with plastic wrap and refrigerate overnight to let the flavors meld and the graham crackers fully soften.
Once ready, cut into squares and serve this delicious, no-bake dessert!
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