Chocolate Eclair Cake



Ingredients

1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving size) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Directions

1.Line the bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers.

2.In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture is thickened.

3.Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and refrigerate 8 hours, or until ready to serve.