Instructions
Step 1: Make the Creamy Pudding Mixture
In a large bowl, combine:
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Instant pudding mix
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Cold milk
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Whipped topping
Stir until fully blended and smooth.
Let the mixture sit for 5 minutes to begin thickening before layering.
Step 2: Layer the Graham Crackers & Pudding
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Line the bottom of a 13×9-inch pan with a single layer of graham cracker squares.
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Spread half of the pudding mixture evenly over the crackers.
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Add a second layer of graham crackers.
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Spread the remaining pudding mixture evenly on top.
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Finish with a final layer of graham crackers.
Step 3: Frost & Chill
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Smooth the chocolate frosting evenly over the top layer.
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Cover with plastic wrap or foil.
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Refrigerate for at least 4 hours—overnight is best for optimal texture and flavor.
Step 4: Slice & Serve
Once fully chilled, cut into squares and serve cold.
The layers will set into a perfectly 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 faster 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 + ¼ cup cocoa powder + 2 tbsp milk + 1 tsp vanilla. -
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
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Perfect for bake sales, church suppers, and backyard cookouts
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Delicious with coffee, tea, or a tall glass of cold milk
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Great for kids’ lunches, dessert trays, or late-night cravings
Nutritional Information
(Approximate, per slice — based on 12 servings)
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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
