Ingredients You’ll Need:
1 box (14.4 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 can (16 oz) chocolate frosting or homemade chocolate ganache
How to Make No-Bake Chocolate Eclair Cake:
Step 1: Mix the Filling
In a large bowl, whisk the instant pudding mix with the cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth and well combined.
Step 2: Layer the Cake
In a 9×13-inch dish, lay down a single layer of graham crackers, breaking them if needed to fit. Spread half the pudding mixture on top. Add another layer of graham crackers, then the rest of the pudding mixture. Finish with a final layer of graham crackers.
Step 3: Frost the Top
Microwave the chocolate frosting (or ganache) for about 15–20 seconds to make it easier to spread. Pour it over the top layer of graham crackers and smooth it out evenly.
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