1. Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thick. Let the mixture sit for about 5 minutes to thicken. Once thickened, gently fold in the whipped topping.
2. Layer the Cake: In a 9×13-inch baking dish, place a layer of graham crackers on the bottom. Spread half of the pudding mixture over the crackers, smoothing it out evenly. Add another layer of graham crackers on top of the pudding. Spread the remaining pudding mixture over the second layer of graham crackers. Finish with one final layer of graham crackers.
3. Add the Chocolate Frosting: Remove the lid and foil from the can of chocolate frosting and microwave for about 15-20 seconds, just until it’s soft enough to pour. Stir the frosting, then pour it evenly over the top layer of graham crackers, spreading it to cover the entire cake.
4. Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight. The longer it chills, the more the graham crackers will soften, creating that “eclair” texture.
5. Serve: Slice and serve chilled. This cake is rich, creamy, and utterly delicious!
Pro Tip: If you want to take this dessert up a notch, try making a homemade chocolate ganache by melting together 1 cup of semi-sweet chocolate chips and ½ cup of heavy cream. Pour the ganache over the graham crackers for a decadent finish.
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