Chocolate Eclair Cake
adapted from allrecipes.com
1 sleeve graham crackers
2 packages instant vanilla pudding mix
2 cups milk
1 small tub of cool whip
1/2 can chocolate fudge frosting Directions:
-Line the bottom of an 8x8 inch baking pan with graham crackers, doubling up where necessary.
-In a large bowl, combine the milk and vanilla pudding until no lumps remain. Fold in the whipped topping.
-Spread a layer of the pudding mixture over the graham crackers.
-Alternate the graham cracker and pudding layers up to the top of the pan.
-Microwave frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Photo source: mychocolatetherapy.blogspot.com