ECLAIR CAKE WITHOUT THE BAKE
HOW TO MAKE IT ENJOY 👇👇
1 box cinnamon graham crackers 2 3.4 ounce boxes French Vanilla Instant Pudding 12 ounces cool whip Make sure to defrost the pudding four hours ahead of time.
1 tub dark chocolate frosting 3 12 cup milk
Using nonstick spray, coat a 9×11 pan.
Using a mixer, combine the pudding and milk.
Using a spoon, fold in the cool whip.
Place a layer of graham crackers on the bottom of the pan, covering it completely.
Spread the first half of the pudding mixture on top of the graham cracker layer. Place a second layer of graham crackers on top of the pudding layer.
Over the second layer of graham crackers, spread the remaining pudding mixture.
Place the last layer of graham crackers on top.
To make the frosting easier to spread, microwave it for 20-30 seconds.
Warm the frosting and evenly spread it over the top layer of graham crackers.
Refrigerate for 12 to 24 hours before serving.