Eclair cake (m_c-tx)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Box graham crackers | |
| 2 | smalls | Boxes French vanilla instant pudding |
| 8 | ounces | Carton cool whip |
| 3 | cups | Milk |
| 1 | can | Chocolate frosting |
Directions
Mix pudding with milk and cool whip. Butter bottom of 9" X 12" cake pan.
Put one layer of whole graham crackers, then ½ pudding. Then layer graham crackers and top with the rest of the pudding. Cover with more graham crackers and frost with chocolate frosting. Refrigerate overnight or at least six hours.