No-Bake Chocolate Eclair Cake

1. Make the filling
   In a bowl, whisk together pudding mix and cold milk for about 2 minutes until thick.
   Fold in the whipped topping until smooth and creamy.
2. Layer the base
   In a 9×13-inch dish, arrange a single layer of graham crackers on the bottom (break pieces if needed to fit).
3. Add layers
   • Spread half of the pudding mixture over the crackers
   • Add another layer of graham crackers
   • Spread the remaining pudding mixture
   • Finish with a final layer of graham crackers on top
4. Top it off
   Microwave the chocolate frosting for ~15–20 seconds to make it spreadable, then pour/spread evenly over the top layer.
5. Chill
   Refrigerate for at least 6 hours, preferably overnight. This softens the graham crackers into a cake-like texture.

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