Ingredients (Makes 12–16 servings):
For the Pudding Mixture:
- 2 small boxes instant vanilla pudding mix (3.4 oz each)
- 3 cups cold milk (dairy or plant-based)
- 8 oz whipped topping , thawed (about 2 cups – Cool Whip works great)
For Layering:
- 1 package graham cracker squares (about 36 sheets – or use honey graham or chocolate wafers for variation)
For the Top:
- 1 container chocolate frosting (store-bought or homemade)
Instructions:
Step 1: Make the Creamy Pudding Mixture
In a large bowl, combine:
- Pudding mix
- Milk
- Whipped topping
Step 2: Layer the Graham Crackers & Pudding
Line the bottom of a 13×9-inch pan with a single layer of graham cracker squares .
Spread half of the pudding mixture evenly over the crackers.
Add a second layer of graham crackers on top.
Pour the remaining pudding mixture over the top and spread evenly.
Finish with a final layer of graham crackers.
Step 3: Frost & Chill
Smooth the chocolate frosting over the top layer of graham crackers.
Cover the dish with plastic wrap or foil.
Refrigerate for at least 4 hours , but overnight is best for full softening and flavor development.
Step 4: Slice & Serve Cold
Once chilled, cut into squares and serve cold.
The layers will have set into a sliceable, eclair-inspired cake—with all the flavor and none of the effort!
Tips for Success:
- 🧊 Use Cold Ingredients: Helps the pudding set faster and keeps the filling firm.
- 🥣 Add Flavor Boosters: Stir a tsp of vanilla extract or almond extract into the pudding mixture for extra depth.
- 🍫 Homemade Frosting Option: Mix 1 cup powdered sugar + ¼ cup cocoa powder + 2 tbsp milk + 1 tsp vanilla.
- 🥛 Dairy-Free Version: Use vegan whipped topping and non-dairy milk for a plant-based version.
- ❄️ Freezer-Friendly: Wrap individual slices and freeze for up to 2 months—thaw in fridge before serving.