Éclair Cake — The No-Bake, Cream-Filled Dessert That Tastes Like a French Pastry (But Easier Than Baking!) – Page 6

Whip the Cream Filling: In a large bowl, whisk together 2 packages of instant French vanilla pudding mix and 3 cups of cold milk for 2 minutes until thickened. Stir in 1 tsp vanilla extract, then gently fold in 8 oz of thawed whipped topping until fully combined and fluffy. 🥣☁️
Layer the Base: In a $9 \times 13$-inch baking dish or deep pie/springform dish, lay down a single, solid layer of graham crackers, breaking pieces to fit tightly across the bottom. 🍪
Add Cream & Repeat: Spread half of the vanilla cream mixture evenly over the graham cracker layer. Top with a second layer of graham crackers, followed by the remaining half of the vanilla cream mixture. Finish with a third and final layer of graham crackers on top. 📐
Prepare the Chocolate Top: Remove the foil lid from the tub of chocolate fudge frosting. Microwave for 15 to 20 seconds until warm and pourable (do not overheat). 🍫
Spread & Seal: Pour the warm chocolate evenly over the top layer of graham crackers, spreading gently with an offset spatula until the top is smoothly covered. 🥄
Chill & Serve: Cover loosely with plastic wrap and refrigerate for at least 4 hours (preferably overnight) until the crackers soften into a pastry-like texture. Slice into squares and serve cold! 🍽️✨