Chocolate Éclair Cake (Print Version)

Ingredients:

01 - 1 (16 ounce) package graham crackers.
02 - 4 cups milk.
03 - 2 (3.5 ounce) packages instant vanilla pudding mix.
04 - 1 (16 ounce) package frozen whipped topping, thawed.
05 - 1 (16 ounce) package prepared chocolate frosting.

Instructions:

01 - Arrange graham crackers to fully cover the bottom of a baking dish.
02 - In a mixing bowl, whisk together the vanilla pudding mix and milk until smooth. Fold in the thawed whipped topping until combined.
03 - Spread half of the pudding mixture over the graham cracker layer.
04 - Add another layer of graham crackers on top of the pudding, then spread the remaining pudding mixture over the second graham cracker layer.
05 - Heat the chocolate frosting gently to soften it, making it easier to spread.
06 - Spread the softened frosting evenly over the top layer of pudding.
07 - Place the cake in the refrigerator and chill for at least 12 hours to set before slicing and serving.

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