No bake Chocolate Eclair Cake

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Éclair cake combines all of the delicious tastes of an éclair in a cake shape. A cream puff crust, whipped cream, a chocolate drizzle, and some vanilla cream cheese layer on top of the Éclair cake. This will, without a doubt, be your family’s favorite dessert from now on.
Whether you’re throwing a party, a BBQ, or a potluck, this is the dessert recipe that you must bring with you. It’s super easy to make, works best if made ahead of time, and serves a crowd. It will be the first dessert to be devoured, so prepare to share the recipe because everyone will want it!
All classic éclairs are combined in this no-bake/icebox cake-style delicacy. And, as previously stated, you must make this ahead of time to ensure everything softens well, so it’s a great dish to make whether you’re entertaining or have a very busy and hectic schedule. It’s a recipe that your kids can help create, which is a great way to get them engaged.

Ingredients:

• 2 small packages of instant vanilla pudding mixture
• 1 small container of thawed, frozen and whipped topping
• 3 small cups of milk
• 1 package of Graham cracker squares
• 1 package of some prepared chocolate frosting

Instructions:

1. Get a medium mixing bowl, and start combining the whipped topping, milk, and pudding mix until everything is thoroughly combined.
2. Grab a 13×9-inch baking pan, and in the bottom of it, place the graham cracker squares in a single layer. Evenly spoon half of the cake pudding mixture over all the crackers, then add a second layer of pirates and the pudding mixture over the top. Finish with an extra layer of Graham crackers.
3. Finally, spread the icing around the cake up to the edges of the pan. Then put it in the refrigerator for at least 4 hours before serving it.
4. Nobody could ever deny that this is a fine meal for dining, but they’d rather say it’s beautiful. It has all of the deliciousness of an éclair but none of all the hassle. A creamy combination of some delicious French Vanilla pudding and some whipped topping that replaces the custard. This makes a mousse-like texture, which you would most likely prefer over the traditional pastry cream. And instead of the light choux pastry, we recommend using the graham crackers, which aren’t quite the same, but as they keep softening as the cake cools, they end up having the same effect.

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