Layers of creamy vanilla pudding with softened graham crackers and a rich fudgy frosting on top tastes just like a chocolate eclair! This classic church dessert is a popular potluck party treat because you can make the no-bake pudding torte in advance and it travels so well.
PREP TIME 10 minutesminutes
CHILL TIME 8 hourshours
YIELD 12servings
Ingredients
2(3.4 oz) boxes of instant vanilla pudding mixdo not buy the Cook and Serve pudding, it has to be the instant variety
3 1/2cupsmilk
1(8 oz) container of whipped toppinglike Cool Whip
1(14.4 oz) box of graham crackers
1(16 oz) tub of prepared chocolate frosting
Instructions
Add the powdered pudding mix to a large mixing bowl. Pour in the cold milk and whisk them together for 2 minutes or until smooth and thickened.
Scoop the whipped topping into the pudding and gently fold it in until well combined.
Set out a 9x13-inch baking dish. Open one sleeve of graham crackers and arrange them in a single layer on the bottom of the dish, covering it neatly from edge to edge. You may need to break some of the crackers into smaller pieces to get the rows to fit along all sides.
Spoon half of the pudding mixture over the graham crackers and spread evenly.
Lay another even, single layer of graham crackers over the pudding mixture.
Spoon the remaining pudding mixture over the graham crackers and spread evenly.
Top the pudding with the final layer of graham crackers.
Open the can of chocolate frosting and remove the foil covering if there is one. Heat it in the microwave for 15 - 30 seconds until the frosting is smooth and pourable.
Pour the chocolate frosting over the graham cracker topping and spread it into a pretty, even layer.
Chill the chocolate eclair cake for 8 hours before serving so the graham crackers have a chance to soften from the moisture of the pudding. Serve cold.