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CHOCOLATE ECLAIR CAKE 
1 box graham crackers
2 (3 oz.) pkgs. instant French vanilla pudding
3 c. milk
8 oz. Cool Whip

ICING:

2 pkgs. Nestle's ChocoBake
4 tbsp. milk
2 c. powdered sugar

Line bottom of 9x13 inch pan with whole crackers. Mix pudding powder and milk, fold in Cool Whip. Put half of pudding mixture on crackers. Put another layer of crackers and then remainder of pudding mixture. Top with crackers. Spread icing over crackers. Refrigerate. Make night before so crackers will be easy to cut for serving.
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