No Bake Biegel Éclair Cake

Name: No Bake Biegel Éclair Cake
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 10 servings
Ingredients: Three 3.4-ounces boxes instant French vanilla pudding; 4 cups plus 1 to 2 teaspoons cold whole milk; One 8-ounce tub whipped topping, thawed; One 14.4-ounce box graham crackers; One 16-ounce can chocolate frosting

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Level: Easy

Total: 8 hr 15 min (includes chilling time)
Active: 15 min

Yield: 10 servings

Level: Easy

Total: 8 hr 15 min (includes chilling time)
Active: 15 min

Yield: 10 servings

Ingredients

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Three 3.4-ounces boxes instant French vanilla pudding

4 cups plus 1 to 2 teaspoons cold whole milk

One 8-ounce tub whipped topping, thawed

One 14.4-ounce box graham crackers

One 16-ounce can chocolate frosting

Directions

Combine the pudding and 4 cups milk in a bowl, then fold in the whipped topping.
In a 9-by-13-inch pan, add one layer of graham crackers. Layer on half of the pudding mixture, then top with another layer of graham crackers. Repeat with the remaining pudding and graham crackers, finishing with the crackers.
Transfer the frosting to a mixing bowl and add the remaining 1 to 2 teaspoons milk. Whisk until it thins enough to become easily spreadable. Smooth over the top layer of graham crackers.
Cover and refrigerate for 12 hours or overnight. This softens the graham crackers so they are easy to serve the next day.
Spoon or slice and serve the cake. Store in the refrigerator, covered, for up to four days.

Cook’s Note

If you have a 9-by-13-inch pan that has a plastic lid, this works well for covering while refrigerating, and makes it easy to transfer to a party. If not, put toothpicks in the top of the cake before covering with plastic wrap so that it doesn’t ruin your top layer.