No-Bake Chocolate Eclair Cake

Ingredients:
2 (3.5 oz) packages instant vanilla pudding mix
1 (8 oz) container whipped topping (COOL WHIP), thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting

Directions:

Prepare Pudding Mixture: In a medium bowl, mix together the pudding mix, milk, and Cool Whip.
Layer Graham Crackers: In a 9 x 13-inch baking dish, arrange a single layer of graham cracker squares on the bottom. Break them as needed to cover the bottom completely.
First Pudding Layer: Spread half of the pudding mixture over the graham crackers.
Second Graham Cracker Layer: Add another layer of graham crackers on top of the pudding mixture.
Second Pudding Layer: Spread the remaining pudding mixture over the second layer of graham crackers.
Final Graham Cracker Layer: Top with a final layer of graham crackers.
Chill: Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour to allow the pudding to set.

Prepare Frosting: When ready, microwave the tub of chocolate frosting for about 15 seconds to soften it (remove lid and aluminum foil top before microwaving). Stir the frosting until it is smooth and easily spreadable.

Frost the Cake: Remove the plastic wrap from the dish and spread the softened chocolate frosting evenly over the top layer of graham crackers.
Chill Overnight: Cover the dish again with plastic wrap and refrigerate overnight. This allows the graham crackers to soften and absorb the flavors.

Serving:

When ready to serve, slice the cake and enjoy! This dessert tastes even better the next day as the flavors meld together.