Chocolate Eclair Cake

By Unicorn1259

Ingredients

• 1 box graham crackers
• 2 small pkg French Vanilla Instant Pudding
• 3 cups milk
• 1 (9 oz) container Cool Whip
• 1 can Betty Crocker Chocolate Sour Cream Frosting (or any chocolate frosting that you like)

Details

Servings 12

Preparation

Step 1

Grease a 9 x 13" pan with butter. Break crackers into 4 pieces and place a layer in pan.

Make pudding; fold in Cool Whip with wisk. Place 1/2 mixture on crackers. Another layer of crackers. Last 1/2 of mixture. Top with crackers.

Cover with plastic wrap and freeze until solid (several hours). Top with frosting and refrigerate 24 hours before serving.

Note: Can also be made using 1/2 butterscotch and 1/2 vanilla pudding, instead of all vanilla. Crumble some graham cracker crumbs on top of the frosting. This would be called Icebox Cake.