This is a no-bake Chocolate Eclair Cake that’s so quick and easy to make, everyone loves it. If it sits overnight before serving, it’s the best. In case I need a quick dessert, i always keep the ingredients on hand.
2 individual packages graham crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
With graham crackers line the bottom of a 9×13-inch pan.
In a large bowl combine together, milk and pudding mix. Stir well. Into pudding mixture mix whipped topping.
Over graham cracker layer spread half of mixture.
Then top with another layer of graham crackers and the remaining pudding.
With a final layer of graham crackers, top all and frost with chocolate frosting.
Refrigerate about 2 hours before serving to allow the graham crackers to soften.
Serve and Enjoy!