Eclair Cake with Atene Cookies

A decadent dessert that's perfect for any occasion, Eclair Cake is a delightful combination of crispy crust, creamy filling, and rich topping. This classic treat is a no bake dessert that you can prep the night before a party for less prep the day of! It is layered with cookies and filled with a luscious pudding mixture, then topped with delicious chocolate fudge icing For the base of this dessert, we use Atene cookies. These cookies are imported from Italy and typically enjoyed as a dunking cookie in milk, tea, or coffee. They have a buttery, shortbread like taste which makes it the perfect base for this no bake eclair cake!
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Ingredients:
2 packages (3.4 oz each) instant vanilla pudding mix  
3 cups milk  
1 (8 oz) container frozen whipped topping, thawed  
1 package Atene cookies
Pillsbury Chocolate Fudge Icing

Instructions:
‍    Prepare the Filling:   In a large bowl, whisk together the pudding mix and milk until smooth.  Fold in the whipped topping until well combined  
‍Assemble the Cake:   In a 9x13 inch baking dish, spread a layer of Atene cookies on the bottom. Spread half of the pudding mixture over the cookies  Top with another layer of cookies.  Spread the remaining pudding mixture over the second layer of graham crackers.  Top with a final layer of cookies  
‍Pour the Topping:   With all the labels of the fristing removed, heat in microwave in 30 second increments until loose.
Pour over the cake and spread evenly  Chill and Serve:   Refrigerate for at least 4 hours, or overnight, to set.  Cut into squares and serve chilled.     
‍Tips: For a chocolatey twist, use chocolate pudding mix.
Add sprinkle of chocolate shavings for extra decadence.
Make your own whipped topping to mix into the pudding! It only requires heavy cream, confectioners sugar, and vanilla!
‍Enjoy this easy and delicious no-bake eclair cake with a little Italian twist!‍