🍮🥛🥄 In a medium bowl, mix together the pudding mix, milk, and Cool Whip until well combined.
Layer the Crackers and Pudding:
🍪 In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. Break them up if needed to cover the bottom fully.
Spread half of the pudding mixture on top of the graham crackers.
Add another layer of graham crackers over the pudding mixture.
Spread the remaining pudding mixture on top of the second layer of graham crackers.
Finish with a final layer of graham crackers. 🍪
Set the Pudding:
🕒 Cover the dish with plastic wrap and refrigerate for about 30 minutes to an hour to allow the pudding to set.
Prepare the Frosting:
🍫 When the pudding is set, remove the lid and aluminum foil top from the tub of chocolate frosting.
Microwave the frosting for about 15 seconds to soften it. Stir the frosting to ensure it is 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 with plastic wrap again and refrigerate overnight to allow the graham crackers to soften and the flavors to meld together.
Serve:
🍰 When ready to serve, slice and enjoy this delightful no-bake eclair cake!
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