2 (3.5 oz) packages of instant vanilla pudding mix
1 (8 oz) container of whipped topping (COOL WHIP), thawed
3 cups milk
2 sleeves graham cracker squares
1 (16 oz) tub chocolate frosting
In a medium bowl, combine the instant vanilla pudding mix, milk, and thawed Cool Whip until well mixed.
In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may need to break them up slightly to ensure the bottom of the dish is fully covered.
Spread half of the pudding mixture evenly over the layer of graham crackers.
Add another layer of graham crackers on top of the pudding mixture.
Spread the remaining half of the pudding mixture over the second layer of graham crackers.
Add a final layer of graham crackers on top.
Cover the dish with plastic wrap and refrigerate for about 30 minutes to 1 hour to allow the pudding to set.
Meanwhile, soften the chocolate frosting by microwaving it for about 15 seconds (remove the lid and aluminum foil top before microwaving). Stir the frosting until it becomes smooth and easily spreadable.
Remove the plastic wrap from the dish and evenly spread the softened chocolate frosting over the top layer of graham crackers.
Cover the dish again with plastic wrap and return it to the refrigerator. Let it chill overnight to allow the flavors to meld and the graham crackers to soften.
When ready to serve, slice the cake into squares and enjoy this delicious no-bake chocolate eclair dessert!
