★Ingredients
3 cups of cold milk
1 container of whipped topping (8 oz)
1 box of graham crackers (enough for layering)
1 container of chocolate frosting (store-bought or homemade)
2 packs of instant vanilla pudding mix (3.4 oz each)
★Instructions
Prepare the Pudding* In a large bowl, mix the instant vanilla pudding with the milk. Stir well until it thickens.
Add Whipped Topping* Fold in the whipped topping until it’s well combined with the pudding mixture.
Layer the Graham Crackers* In a 9×13-inch dish, arrange a layer of graham crackers at the bottom.
Add Pudding Mixture* Spread half of the pudding mixture over the graham crackers.
Repeat Layers* Add another layer of graham crackers, followed by the remaining pudding mixture. Top it off with a final layer of graham crackers.
Frost the Cake* Microwave the chocolate frosting for about 15-20 seconds to soften it, then pour it over the top layer of graham crackers and spread evenly.
Chill* Refrigerate the cake for at least 4 hours or overnight to allow the layers to set and the graham crackers to soften.
Enjoy your no-bake chocolate eclair cake!