Prepare the Pudding Mixture: In a medium-sized bowl, combine the vanilla pudding mix, milk, and thawed whipped topping. Mix these together until you achieve a smooth consistency.

Layer the Graham Crackers: Take your 9 x 13 baking dish and lay down a single layer of graham cracker squares at the bottom. You might need to break some crackers to ensure the entire bottom is covered.

Add the Pudding: Spread half of your pudding mixture evenly over the layer of graham crackers.

Repeat the Layers: Place another layer of graham crackers over the first pudding layer. Follow that with the remaining pudding mixture. Finish with a final layer of graham crackers on top.

Chill to Set: Cover the dish with plastic wrap and place it in the refrigerator for about 30 minutes to an hour. This chilling time allows the pudding to set properly.

Soften the Frosting: When you’re close to serving time, warm the tub of chocolate frosting in the microwave for about 15 seconds (after removing the lid and any foil covering) to soften it. Stir until it’s smooth and easily spreadable.

Frost the Cake: Remove the plastic wrap from your dish and evenly spread the softened chocolate frosting over the top layer of graham crackers.

Final Chill: Replace the plastic wrap and put the dish back in the refrigerator. Let it chill overnight. This duration is crucial as it allows the graham crackers to soften up fully, resulting in the perfect eclair texture.

Ready to Serve:

After a patient wait, your No-Bake Chocolate Eclair Cake is ready to be enjoyed. Slice and serve this heavenly dessert that gets even better with time. Each layer melds together to create a creamy, chocolaty treat that’s sure to be a hit at any gathering.