If you’ve ever wanted a quick dessert without the big mess, then you’re in luck. This chocolate éclair dessert recipe is a perfectly simple and sweet, especially if you’re pinched for time. There is no oven or baking involved.

You will need:

1 large bowl

1 mixing spoon

1 9x13 inch pan (or a really, really big plate)

1 container (8 ounces) of frozen whipped topping, thawed (Cool Whip)

1 can (16 ounces) of chocolate frosting (regular or dark, depending on what you prefer)

2 individual packages of graham crackers (a total of 18 crackers)

2 boxes (3 ounces each) of instant vanilla pudding mix

3 cups of cold milk

Love

Step 1: Cover the bottom of the 9x13 inch pan with 6 graham crackers.

Step 2: Open both boxes of instant vanilla pudding mix and pour it into the large bowl. Pour in all 3 cups of milk and stir. At first it may seem like there’s too much milk, but after a couple minutes of stirring, the pudding will start to form. Make sure to separate any clumps of the pudding powder.

Step 3: After the pudding mixture is smooth, stir in all of the whipped topping.

Step 4: Spread half of the pudding/whipped topping mixture evenly onto the first layer of graham crackers.

Step 5: Cover the pudding with a layer of 6 graham crackers, then spread the rest of the pudding/whipped topping mixture on top. Layer the last 6 graham crackers on top.

Step 6: Microwave the chocolate frosting for 30 seconds. Be sure to remove the lid and aluminum seal first. After it is done being heated, pour it over the top layer of graham crackers. (It’s optional to microwave the frosting before you use it, but microwaving it makes it a lot easier because you’ll be able to just pour the frosting over the graham crackers and it’ll naturally smooth itself out.)

Step 7: (Optional) Refrigerate for an hour or so.

Step 8: Enjoy!

The recipe yields 12 servings. I left mine in the fridge for about an hour afterward, and I recommend doing so because it made the frosting thicken back up a little bit, and it was delicious chilled. However, the chocolate frosting was a bit too sweet, so I recommend using dark chocolate frosting instead of milk chocolate. All in all, I enjoyed this recipe. The whipped topping made the pudding sweeter and fluffier, and it complemented the graham crackers well. The chocolate frosting really added the finishing touch. I definitely recommend this recipe; it’s simple, delicious, doesn’t require any big kitchen tools, and best of all, it only took about 15 minutes to prepare. Best of luck if you decide to try it out for yourself, and bon apetit!