No-Bake Chocolate Eclair Cake


°2 pkgs (3.5 oz) vanilla instant pudding
°1 container (8 oz) whipped topping (COOL WHIP), thawed
°3 cups of milk
°2 squares of graham cracker sleeves
°1 tub (16 oz) chocolate icing


In medium bowl, combine pudding mix, milk and Cool Whip.
In 9 * 13 baking dish, arrange single layer of graham cracker squares on bottom. You may need to break them up a bit to get enough crackers to cover the bottom of your dish.
Spreading half of the pudding mix on crackers.
Spread another layer of graham crackers over the pudding mixture.
Then spread the other half of the pudding mixture over the crackers.
Top with a final layer of graham crackers.
Put plastic wrap over the dish and refrigerate for about 30 minutes to an hour to allow the pudding to set.
When ready, microwave the tub of chocolate frosting for about 15 seconds to soften (remove lid and foil top before microwave).
Take out and stir the frosting. It should be easily spreadable now.
Remove plastic wrap from pan and spread chocolate frosting evenly over entire top layer of graham crackers.
Place plastic wrap over top of dish and return to refrigerator to chill overnight.
This dessert gets better with time. Graham crackers take a long time to soften.
When ready, slice and serve!

Enjoy !