Chocolate Eclair Cake - Recipe

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CHOCOLATE ECLAIR CAKE

1 lb. box graham crackers

FILLING:

2 boxes instant French vanilla pudding
3 c. milk
8 oz. Cool Whip

FROSTING:

Mix by hand: 1 tsp. vanilla 1 1/2 c. powdered sugar Milk

Filling: Mix pudding and milk until thick. Add Cool Whip.

In 9x13 pan (buttered) place a layer of crackers. Then spread 1/2 of filling. Layer crackers and filling again. Top with crackers again.

Mix frosting ingredients by hand adding milk 1 teaspoon at a time until frosting is spreadable (slightly thin). Spread frosting on top layer of crackers and refrigerate overnight.

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