How To Make No bake Chocolate Eclair Cake

Ingredients:

2 (3.5 oz) package of instant vanilla pudding mix

1 (8 oz) container of whipped topping (COOL WHIP) thawed

3 cups milk

2 sleeves graham cracker squares

1 (16 oz) tub chocolate frosting

 

Directions:

1. In a medium bowl, mix together the pudding mix, milk and Cool Whip.
2. In an 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.
3. Spread half of the pudding mixture on top of the crackers.
4. Layer another layer of graham crackers over the pudding mixture.
5. Then layer the other half of the pudding mixture on top of crackers.
6. Top with a final layer of graham crackers.
7. Put plastic wrap over dish and put in fridge for about 30 min to an hour to allow pudding to set.

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