No Bake Chocolate Eclair Cake

Ingredients

1 box (14.4 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding mix
3 cups cold milk
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 can (16 oz) chocolate frosting or homemade chocolate ganache

Directions

In a large bowl, whisk the instant pudding mix with the cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth and well combined.

In a 9×13-inch dish, lay down a single layer of graham crackers, breaking them if needed to fit. Spread half the pudding mixture on top. Add another layer of graham crackers, then the rest of the pudding mixture. Finish with a final layer of graham crackers.

Microwave the chocolate frosting (or ganache) for about 15–20 seconds to make it easier to spread. Pour it over the top layer of graham crackers and smooth it out evenly.

Cover the dish and refrigerate for at least 4 hours, but overnight is best. The graham crackers will soften into a cake-like texture, and the flavors will meld beautifully.