Éclair Cake

3 ½” cups milk
2 – 3 oz. Packages of French Vanilla Instant Pudding
8 oz. Cool Whip
Graham Crackers
Chocolate Frosting

Mix the pudding with the milk until it starts to thicken. Stir the Cool Whip into the mixture.

Place a layer of graham crackers in the bottom of a 13” x 9” pan.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers over the pudding.
Spread the remaining pudding mixture over the 2nd layer of graham crackers.
Place a third layer of graham crackers over the pudding and frost with a chocolate icing (you can make your own or just use the canned stuff.)

submitted by Fayette Terlouw