No-Bake Chocolate Eclair Cake

By Danielle Nieman

You will need a 9 x 13 baking dish for this chocolate eclair recipe.

Step 1: Add the pudding mixes and whole milk to a mixing bowl. Mix for two minutes using a stand or hand mixer.

Step 2: Use a spatula to add the thawed Cool Whip to the pudding. Mix again for two minutes.

Step 3: Spray a 9 x 13 baking dish with non-stick cooking spray. Then, begin lining the bottom of the glass dish with graham crackers.

Step 4: Add 1/2 of the eclair pudding mixture to the graham crackers. Use a spatula to distribute the pudding evenly.

Step 5: Add another layer of graham crackers.

Step 6: Add the other half of the pudding mixture onto the graham crackers.

Step 7: Add a third and final layer of graham crackers to the top.

Step 8: Remove the foil top from the chocolate frosting tub. I heated the tub in the microwave for about 45 seconds, but you can also use a stovetop. You want the frosting warm enough to pour over the top of the eclair cake quickly. Pour the warm frosting over the final layer of graham crackers. Make sure it is evenly distributed.