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### Instructions
#### 1. Make the Filling
In a large bowl, whisk together the pudding mix and milk until thickened. Gently fold in the whipped topping until smooth and creamy.
#### 2. Layer It Up
In a 9×13-inch baking dish, place a single layer of graham crackers on the bottom. Spread half the pudding mixture over the crackers. Add another layer of crackers, then the remaining pudding. Finish with one more layer of graham crackers on top.
#### 3. Frost
Microwave the tub of chocolate frosting for about 20–30 seconds to soften it. Stir, then gently spread it over the top graham cracker layer.
#### 4. Chill
Cover and refrigerate for at least 6 hours, preferably overnight. This allows the graham crackers to soften and turn into a cake-like texture.
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### Pro Tips
* **Make ahead:** This dessert tastes even better the next day, so it’s ideal for prepping in advance.
* **Add a twist:** Try using chocolate pudding for a double-chocolate version or top with chopped nuts for a crunch.
* **Cut clean slices:** Chill it well and use a hot knife for perfect squares.
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### Final Thoughts: Save This Recipe!
This **No-Bake Chocolate Eclair Cake** is one of those magical recipes that’s ridiculously easy and unbelievably good. It’s the kind of dessert people ask for again and again — and you’ll be glad you saved it. So go ahead and screenshot it, print it, email it to yourself — **just don’t lose it!**
Because once you make it, you’ll wonder how you ever lived without it.
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Would you like a printable version or a cute recipe card to share with friends or post on social media? I’d be happy to help!
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