No-bake chocolate eclair cake for a fuss-free dessert option.

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
Instructions

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Mix Pudding: In a medium bowl, mix together the pudding mix, milk, and Cool Whip until well combined.
Layer Graham Crackers: In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom, breaking them as needed to fit.
First Pudding Layer: Spread half of the pudding mixture over the graham crackers.
Second Graham Layer: Add another layer of graham crackers over the pudding mixture.
Second Pudding Layer: Spread the remaining pudding mixture over the second layer of graham crackers.
Refrigerate: Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour to set.
Prepare Frosting: Microwave the tub of chocolate frosting (lid and foil removed) for about 15 seconds until softened. Stir until smooth.
Add Frosting: Remove the plastic wrap from the dish and spread the softened frosting evenly over the top pudding layer.
Chill Overnight: Cover the dish again with plastic wrap and refrigerate overnight to soften the graham crackers.
Serve: Slice and serve chilled.
Nutrition
Calories: Approximately 320 kcal per serving
Servings: 12 servings