Instructions
Step 1: Make the Creamy Pudding Mixture
In a large bowl, combine the pudding mix, milk, and whipped topping. Stir until fully blended and smooth. Let the mixture sit for about 5 minutes to begin thickening before layering.
Step 2: Layer the Graham Crackers and 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, then spread the remaining pudding mixture evenly on top. Finish with a final layer of graham crackers.
Step 3: Frost and Chill
Smooth the chocolate frosting evenly over the top layer of graham crackers. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours; overnight chilling is best for full softening and flavor development.
Step 4: Slice and Serve Cold
Once fully 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
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Use Cold Ingredients: Helps the pudding set quickly and keeps the filling firm.
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Add Flavor Boosters: Stir in 1 teaspoon vanilla or almond extract for extra depth.
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Homemade Frosting Option: Mix 1 cup powdered sugar, 1/4 cup cocoa powder, 2 tablespoons milk, and 1 teaspoon vanilla.
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Dairy-Free Version: Use non-dairy milk and vegan whipped topping.
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Freezer-Friendly: Wrap individual slices and freeze for up to 2 months; thaw in the refrigerator before serving.
Serving Suggestions
Perfect for bake sales, church suppers, and backyard cookouts. Pairs beautifully with coffee, tea, or a tall glass of cold milk. Great for kids’ lunches, dessert platters, or late-night cravings.
Nutritional Information
(Per slice, based on 12 servings; approximate)
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Calories: ~200 kcal
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Protein: ~3 g
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Carbohydrates: ~25 g
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Fat: ~12 g
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Fiber: ~0.5 g
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Sugar: ~14 g
