*ingredients:
°2 packages (3.5 oz) vanilla instant pudding mix
°1 container (8 ounces) COOL WHIP, melted
°3 cups of milk
°2 square miles of graham cracker
°1 cup (16 ounces) chocolate frosting
*How to make a no-bake chocolate eclair cake:
In medium bowl, combine pudding mix, milk and Cool Whip.
In a 9” x 13” baking dish, arrange a layer of graham cracker squares in the bottom. You may need to break it up a bit to get enough crackers to cover the bottom of the dish.
Spread half of the pudding mixture over the cookies.
Placing another layer graham crackers on top of pudding mixture.
Then, place the other half of the pudding mixture over the cookies.
Put a final layer of graham crackers.
Put plastic wrap over the dish and place it in the refrigerator for about 30 minutes to an hour to allow the pudding to set.
When ready, microwave bowl of chocolate frosting for about 15 seconds to soften (remove lid and foil top before microwave).
Take out the frosting and stir. It should be easily spreadable now.
Remove plastic wrap from plate and spread chocolate frosting evenly over top layer of graham crackers.
Put plastic wrap over the plate and place it in the refrigerator and let it cool overnight.
This dessert gets better with time. Graham crackers take a long time to soften.
When ready, slice and serve!
Enjoy !
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