Directions:
1. Prepare the Pudding Mixture:
• In a medium bowl, mix together the pudding mix, milk, and Cool Whip until well
combined.
2. Layer the Crackers and Pudding:
• In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. Break them up if needed to cover the bottom fully.
• Spread half of the pudding mixture on top of the graham crackers.
• Add another layer of graham crackers over the pudding mixture.
• Spread the remaining pudding mixture on top of the second layer of graham crackers.
• Finish with a final layer of graham crackers.
3. Set the Pudding:
• Cover the dish with plastic wrap and refrigerate for about 30 minutes to an hour to allow the pudding to set.
4. Prepare the Frosting:
• When the pudding is set, remove the lid and aluminum foil top from the tub of chocolate frosting.
• Microwave the frosting for about 15 seconds to soften it. Stir the frosting to ensure it is easily spreadable.
5. Frost the Cake:
• Remove the plastic wrap from the dish and spread the softened chocolate frosting evenly over the top layer of graham crackers.
6. Chill Overnight:
• Cover the dish with plastic wrap again and refrigerate overnight to allow the graham crackers to soften and the flavors to meld together.
7. Serve:
• When ready to serve, slice and enjoy this delightful no bake eclair cake!
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