Allow to cool to set: Cover the pan with plastic wrap and place in the refrigerator for about 30 minutes to an hour.This cooling time allows the pudding to really solidify.
Soften the icing: Just before serving, heat the can of chocolate icing in the microwave for about 15 seconds (after removing the lid and aluminum foil) to soften it. Stir until smooth and easily spreadable.
Frost the cake: Remove the plastic wrap from the plate and spread the soft chocolate frosting evenly over the top layer of graham crackers.
Final cooling: Replace the plastic wrap and place the mold back in the refrigerator.Let cool overnight. This time is crucial because it allows the graham crackers to fully soften, resulting in the perfect eclair texture.
Ready to serve:
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After a patient wait, your no-bake chocolate eclair cake is ready to enjoy. Slice and serve this heavenly dessert that only gets better with time. Each layer melts into a creamy chocolate delight that will be a hit at any gathering.
