No-Bake Chocolate Eclair Cake

Ingredients

• 2 packages Instant vanilla pudding mix (3.4 oz each)
• 3 cups Milk
• 1 container Cool Whip (8 oz, thawed)
• 1 box Graham crackers
• 1 container Chocolate frosting (16 oz)

Instructions

1. 1

   In a mixing bowl, whisk together the pudding mix and milk until smooth and thickened.

2. 2

   Fold in the Cool Whip until well combined.

3. 3

   In a 9x13 inch pan, arrange a single layer of graham crackers to cover the bottom.

4. 4

   Spread half of the pudding mixture over the graham crackers.

5. 5

   Add another layer of graham crackers over the pudding mixture.

6. 6

   Spread the remaining pudding mixture over the graham crackers.

7. 7

   Add a final layer of graham crackers on top.

8. 8

   Microwave the chocolate frosting for about 15 seconds to soften, then spread it evenly over the top layer of graham crackers.

9. 9

   Cover and refrigerate for at least 4 hours or overnight to allow the layers to set.