A no bake eclair cake recipe that tastes like a creamy and decadent cross between Boston cream pie and a chocolate eclair!


Mix pudding mix & milk. Fold in whipped topping & stir well to combine. Set aside.


Cover the bottom of pan with a layer of graham crackers. Break as needed to cover the entire bottom with a single layer.


Spoon half the pudding mixture over the graham crackers & gently spread into an even layer.


Top with another layer of graham crackers. Repeat with remaining pudding mixture and graham crackers.


Cover with plastic wrap & refrigerate for at least 30 mins. Remove foil wrap. Microwave for 25 secs.


Remove cake & uncover. Pour chocolate frosting over the top of the cake & spread into an even layer.


Cover & refrigerate overnight, or for at least 6 hours

Serve & enjoy!

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