Pudding Mixture – You’ll need instant French vanilla pudding mix, milk, and Cool Whip to make up the sweet pudding mixture in this recipe.
Chocolate Frosting – We buy the canned chocolate frosting in the baking aisle. It’s perfectly fudgy, totally nostalgic, and perfect for warming up and pouring over this cake.
How to Make No Bake Eclair Cake:
Whisk together the instant pudding mix, milk, and Cool Whip to form a thick, creamy pudding mixture.
Arrange a single layer of graham crackers in the bottom of a dish and spread half of the pudding over the top.
Add a second layer of graham crackers and pudding and then top that off with a final layer of graham crackers.
Heat the chocolate pudding in the microwave just enough to make it pourable and then dump that over the top and smooth it out.
Refrigerate the cake for at least 4 hours (the longer it sits, the softer the graham crackers will get), and then slice and serve.
