Easy Chocolate Eclair (Print Version)

# Ingredients:

01 - 1 box of graham crackers.
02 - 2 small boxes (3.4 oz each) of instant vanilla pudding mix.
03 - 1 tub (8 oz) of thawed whipped topping.
04 - 3 1/2 cups of milk.
05 - 1 can of dark chocolate frosting.

# Instructions:

01 - Cover the bottom of a 9x13-inch dish with graham crackers, breaking a few to fill any spots.
02 - In a bowl, whisk together the pudding mix and milk until the mixture is silky.
03 - Gently fold the whipped topping into the pudding mixture until it blends completely.
04 - Spread half of the pudding mixture over the graham cracker base.
05 - Add another layer of graham crackers on top of the pudding.
06 - Pour the remaining pudding over the crackers, spreading it evenly with a spatula.
07 - Add one more layer of graham crackers to complete.
08 - Microwave the chocolate frosting for about 20 seconds, then stir it until it's smooth.
09 - Spread the warmed frosting over the top layer of crackers using a knife or spatula.
10 - Place the dish in the fridge for at least 8 hours, or leave it overnight before serving.

# Notes:

01 - Tastes even better after sitting for a day.
02 - You can prep it up to 2 days in advance.
03 - Store in the fridge for 4 days max.
04 - Freeze for up to 2 months if needed.
05 - Homemade options are great if you like that.
06 - Heating up the frosting makes spreading it easier.

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