No-Bake Eclair Cake (Print Version)

# Ingredients:

01 - 1 can of rich dark chocolate frosting.
02 - 1 box of graham crackers.
03 - 1 container (8 oz) of whipped topping, fully thawed.
04 - 3 1/2 cups of milk.
05 - 2 packs (3.4 oz each) of vanilla instant pudding mix.

# Instructions:

01 - Heat up frosting in the microwave for around 20 seconds, then stir until it softens.
02 - Gently spread the softened frosting all over the top cracker layer.
03 - Cover the final layer of pudding mixture with more crackers.
04 - Refrigerate for a minimum of 8 hours or leave it overnight before eating.
05 - Place another layer of graham crackers on top of the previous layer of pudding.
06 - Combine milk and pudding mix in a bowl and whisk until it becomes creamy.
07 - Carefully fold the whipped topping into the creamy pudding mixture.
08 - Arrange graham crackers neatly inside a 9x13-inch pan, snapping pieces to fill gaps if needed.
09 - Evenly spread half of the pudding mixture over the crackers in the pan.
10 - Pour the rest of the pudding mix over the second layer of crackers and smooth it out.

# Notes:

01 - Tastes even better if left to sit for a full day.
02 - Okay to prepare it up to two days in advance.
03 - Stores well in the fridge for no more than four days.
04 - Can stay good in the freezer for up to two months.
05 - Homemade ingredients will work if you like a personal touch.
06 - Warming the frosting makes it spread more easily.

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