Eclair Cake
2 (3 oz) pkg. instant French Vanilla pudding
3 cups of cold milk
1 (8 oz) container Cool Whip
1 box graham crackers
1 container of chocolate cake frosting
Combine pudding with milk and mix well. Place in the fridge for 3-5 minutes or until slightly set. Fold in Cool Whip and beat 2 mins. Place a layer of whole graham crackers in 13X9 pan. Cover with 1/2 of pudding mix. Top with a second layer of graham crackers. Spread remaining pudding over crackers. Top with 3rd layer of graham crackers.
In the microwave heat container of chocolate frosting at 30 sec intervals until just melted enough to be able to easily spread or poured onto the top layer. Pour and spread evenly over the top of the cake.
Put in refridgerator for at least two hours before serving.
I make this as well, except I use club crackers. You are so right though it is a great recipe and it always a big hit. Next time I will have to try it with graham crackers.
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