Eclair Cake

Eclair Cake

2 (3.4 oz) pkg vanilla instant pudding mix, dry

3 1/2 cups whole milk

12 oz cool whip

2 (14.4 oz) pkgs graham crackers

Frosting

3 tbsp butter

3 tbsp milk

3 tbsp cocoa

1/2 cup icing sugar

Blend milk and vanilla pudding packets for about 2 minutes. Fold in cool whip. 

In a 9 X 13 pan, layer graham crackers to cover entire bottom of pan. Cut and shape crackers to fit. 

Pour half of pudding/cool whip mixture on top and level. 

Put another layer of graham crackers to cover surface, cutting and shaping accordingly. 

Put the second half of pudding/cool whip mixture on top and level. 

Put the final layer of graham crackers on top with bumpy side down, cut and shape to fit. 

For the frosting; microwave butter and milk just enough to melt together. Add cocoa and icing sugar and blen together. Pour over top of graham crackers and smooth out. (Double the frosting recipe for a thicker frosting. 

Refridgerate overnight. 

Thanks Tina!