“I’ve been making this at least once a week for the past month! I can’t seem to keep it in the house.”

This recipe is a simple and refreshing treat that’s perfect for any occasion.

Ingredients:

Instructions:

1. Prepare the pudding: In a medium bowl, whisk together the pudding mix, milk, and thawed whipped topping until smooth and creamy.
2. Assemble the cake:
   • In a 9×13 inch baking dish, arrange a single layer of graham cracker squares. You may need to break some to cover the bottom completely.
   • Spread half of the pudding mixture evenly over the graham cracker layer.
   • Add another layer of graham cracker squares on top of the pudding.
   • Spread the remaining pudding mixture over the second layer of crackers.
   • Top with a final layer of graham cracker squares.
3. Chill: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to an hour, or until the pudding has set.
4. Prepare the frosting: Remove the lid and foil from the chocolate frosting. Microwave for about 15 seconds to soften. Stir until smooth and easily spreadable.
5. Frost the cake: Remove the plastic wrap from the chilled cake. Spread the softened chocolate frosting evenly over the top layer of graham crackers.
6. Chill again: Cover the frosted cake with plastic wrap and refrigerate overnight.
7. Slice and serve: The cake will improve in flavor as it chills overnight. The graham crackers will soften, creating a delightful texture. Slice and serve chilled.

Enjoy your delicious and easy-to-make No-Bake Chocolate Eclair Cake!