Chocolate Eclair Cake

By june

Ingredients

• 1 (14.4 oz) box honey graham crackers
• 2 (3.4 oz) packages French vanilla instant pudding mix
• 3 cups milk
• 1 (12 oz) container frozen whipped topping, thawed
• 1 (16 oz) container ready-to-spread chocolate frosting

Preparation

Step 1

Line bottom of an ungreased 13 x 9-inch baking dish with one-third of honey graham crackers
Whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.