Chocolate Eclair Cake
2 small pkgs (3.4 oz) French vanilla instant pudding
1 pkg. graham crackers
3 C. milk (don't use skim milk)
8 oz. Cool whip (don't use fat free), thawed
1 (16 oz.) container chocolate frosting
Step one: grease the pan with butter
Step two: A layer of Graham crackers
Step Three: Mix milk and pudding for 2 minutes, then fold in the cool whip.
Step four: Add half of the pudding mix on top of the crackers
Step five: Add another layer of graham crackers
Step six: Add remaining pudding mix on top of the crackers
Step Seven: Add another layer of Graham Crackers
Step eight: Heat frosting for 30 seconds in the microwave and pour on top of graham crackers. Use a spatula to spread the frosting to the edges of the pan.
Step Nine: Chill in refrigerator at least 4 hours(overnight is best)
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