Eclair Cake

My kids beg for this dessert.  It really is best if made

24-48 hours before serving.

ECLAIR CAKE

2  (3.5 oz) boxes instant vanilla pudding

3 cups milk

1 8 oz. Cool Whip, thawed

1 box Graham Crackers

1 tub chocolate frosting

In a bowl whisk pudding and milk.  Let thicken a few minutes.

Fold in Cool Whip until blended.

Line bottom of a 9X13 pan with a single layer of crackers.

I cut some so they fit perfectly.

Spread half of pudding mixture on top of crackers.

Top with another single layer of crackers to edge of pan.

Spread remaining pudding mixture on crackers.

Top with last single layer of crackers.

Melt frosting in microwave until pourable (like honey), but not runny.

Spread thin layer of frosting on top of last cracker layer.

cover tightly and refrigerate for 24-48 hours.

Serve chilled.