No-Bake Éclair Cake

Step 1

Lightly grease the bottom and sides of a 9x13x3-inch baking dish.

Step 2

In a large bowl, add the French vanilla pudding and the milk and whisk to combine.

Step 3

Add the imitation whipped topping to the pudding mixture, folding until it is fully-combined.

Step 4

Add 1/3 of the graham crackers to the bottom of the prepared baking dish, making sure to cover all the way to the edges.

Step 5

Use an offset spatula to evenly cover the graham crackers with 1/2 of the pudding mixture.

Step 6

Add 1/2 of the remaining graham crackers to the top of the pudding mixture layer, again, making sure to cover all the way to the edges.

Step 7

Repeat the layers once more starting with the remaining pudding mixture and ending with the remaining graham crackers.

Step 8

Pour the fudge frosting into a medium, microwave-safe bowl and microwave until it starts to melt, about 30 seconds.

Step 9

Transfer the frosting from the microwave and stir.

Step 10

Once stirred, microwave the frosting again until it is completely melted, about 30 seconds.

Step 11

Stir the melted frosting to get rid of any remaining lumps.

Step 12

Immediately pour the melted frosting over the cake and gently spread it out evenly to the edges.

Step 13

With both hands on the baking dish, gently shake the cake back and forth to level out the layers, for about 2-3 seconds.

Step 14

Cover the cake with plastic wrap and transfer it to the refrigerator to chill, for at least 10 hours and up to overnight.

Step 15

Transfer the cake from the refrigerator, uncover, and let it thaw to restore the frosting's shine, about 15-20 minutes.

Step 16

Slice and serve.