Easy Chocolate Eclair Delight (Print Version)

# Ingredients:

→ Pudding Mixture

01 - 2 packages (3.4 oz each) instant vanilla pudding mix
02 - 3.5 cups whole milk
03 - 1 container (8 oz) thawed whipped topping

→ Assembly

04 - 1 box graham crackers
05 - 1 can dark chocolate frosting

# Instructions:

01 - In a medium bowl, whisk together instant pudding mix and milk until smooth. Gently fold in the whipped topping until fully incorporated.
02 - Line the bottom of a 9x13 inch pan with a single layer of graham crackers, breaking pieces as necessary to fill evenly.
03 - Pour half of the pudding mixture over the graham cracker layer and spread evenly with a spatula.
04 - Top with a second layer of graham crackers, then pour the remaining pudding mixture over this layer, spreading evenly.
05 - Add a final layer of graham crackers on top, then carefully spread the dark chocolate frosting over the surface.
06 - Cover the pan and refrigerate for at least 8 hours or overnight to allow the layers to set and the crackers to soften.
07 - Slice into approximately 20 pieces and serve chilled. Store leftovers covered in the refrigerator.

# Notes:

01 - Warming the chocolate frosting for 20 seconds in the microwave before spreading will improve its consistency for easier application.
02 - This dessert can be made up to two days in advance; the graham crackers soften beneficially during chilling.
03 - Store leftovers refrigerated for up to four days; the cake’s texture improves after 24 hours.
04 - To freeze, wrap tightly in foil and plastic wrap and freeze for up to two months; thaw overnight in the refrigerator before serving.

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