No-Bake Chocolate Eclair Cake

1. Prepare the filling:
   • In a large bowl, whisk together the instant vanilla pudding mix and milk until thickened (about 2-3 minutes).
   • Fold in the Cool Whip until smooth and well combined. Set this aside.
2. Layer the cake:
   • In a 9×13-inch baking dish, lay down a single layer of graham crackers, covering the bottom of the dish. Break the crackers if necessary to fit.
   • Spread half of the pudding mixture over the graham crackers, smoothing it out evenly.
   • Add another layer of graham crackers over the pudding mixture.
   • Spread the remaining pudding mixture over the second layer of graham crackers.
   • Add one more layer of graham crackers on top of the pudding.
3. Prepare the chocolate glaze:
   • In a saucepan, melt the butter over medium heat.
   • Add the milk and cocoa powder, stirring until smooth.
   • Bring to a boil, and then remove from heat. Stir in the vanilla extract.
   • Gradually add the powdered sugar, whisking until smooth and well combined.
4. Finish the cake:
   • Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly.
   • Refrigerate the cake for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld.
5. Serve:
   • Once chilled, slice into squares and serve. Enjoy your easy, no-bake chocolate eclair cake!

This cake is creamy, chocolatey, and has a wonderful texture with the graham crackers becoming soft like a traditional eclair. Perfect for making ahead!