GRAHAM CRACKER ECLAIR CAKE
- 1 pkg.(3.4 oz) Vanilla Flavor Instant Pudding
- 1 1/2 Cups Cold Milk
- 15 Graham Crackers, broken crosswise in half 30 total
- 1 Tub (8oz) Cool Whip
- 1 Cup Chocolate Frosting
Beat pudding and milk in a large bowl with a whisk for about 2 minutes. Let stand 5 minutes. Meanwhile cover the bottom of an 8" square pan with some of the graham cracker halves, overlapping as needed.
Stir the cool whip into the pudding, spread half over the crackers in the dish. Cover with more graham crackers and repeat the pudding mixture and then more graham crackers. Refrigerate 3 hours the top with the chocolate frosting.