No-Bake Chocolate Eclair Cake

In a large bowl, whisk together the instant vanilla pudding mix and milk until thick and creamy. Fold in the thawed whipped topping.

Assemble the Layers:

2. In a 9x13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

3. Spread half of the pudding mixture over the graham crackers.

4. Add another layer of graham crackers on top of the pudding mixture, followed by the remaining pudding mixture.

5. Top with a final layer of graham crackers.

Add the Frosting:

6. Microwave the chocolate frosting for 20-30 seconds to soften it, then spread it evenly over the top layer of graham crackers.

Chill and Serve:

7. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld together.