No-Bake Chocolate Eclair Cake

Instructions:

1. Pudding Mix Preparation:  In a medium bowl, combine  two (100g) packets of instant vanilla pudding mix, 75ml of milk  , and  one (225g) container of thawed whipping cream (Cool Whip)  .  Whisk until smooth and pudding begins to thicken.
2. First layer of graham crackers and pudding: In a 9 x 13-inch baking dish, arrange a single layer of graham cracker squares on the bottom. You may need to break up a few crackers to cover the entire bottom of the dish. Spread half of the pudding mix evenly over this first layer of graham crackers.
3. Second layer of graham crackers and pudding: Place another layer of graham cracker squares on top of the pudding mix. Then, spread the other half of the pudding mix evenly over these crackers.
4. Add the final layer of graham crackers and let cool (initial set): top with a third layer of graham cracker squares. Cover the dish tightly with plastic wrap and place it in the refrigerator for 30 minutes to an hour to allow the pudding to set and the graham crackers to soften.
5. Preparation and Frosting: When ready to frost, remove the lid and foil from the 16 oz. jar of chocolate frosting. Place the jar in the microwave and melt it for about 15 seconds (time may vary depending on microwave power) to soften it. Remove the frosting and stir well. It should now be easy to spread. Remove the plastic wrap from the baking dish. Spread the softened chocolate frosting evenly over the entire top layer of graham crackers.
6. Let stand overnight (essential for softening): Place plastic wrap back on top of the dish, making sure it doesn't touch the frosting. Return the cake to the refrigerator and let it sit overnight. This extended cooling time is crucial because it allows the graham crackers to soften and absorb moisture, creating that delicious éclair texture.
7. Slice and Serve: When ready to serve, cut the cooled no-bake chocolate éclair cake into squares and enjoy!