- In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until well combined and thickened, about 2 minutes. Fold in the thawed whipped topping until smooth.
- In the bottom of a 9×13-inch baking dish, arrange a single layer of graham crackers, breaking them if necessary to fit.
- 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, followed by the remaining pudding mixture.
- Top the pudding mixture with a final layer of graham crackers.
- Microwave the chocolate frosting in its container for 30-45 seconds, or until it is pourable.
- Pour the warm chocolate frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
- Cover the baking dish with plastic wrap and refrigerate the Chocolate Eclair Cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Once chilled and set, slice the cake into squares and serve.
- Enjoy your delicious and easy Chocolate Eclair Cake!
This dessert is perfect for potlucks, parties, or any occasion where you need a quick and crowd-pleasing dessert. Feel free to customize it by adding sliced bananas or strawberries between the layers for added flavor and texture.