Eclair Dessert

From Shirley Evans
Makes 8 to 12 servings

This is what we used to make when we wanted to make a fancy dessert with instant ingredients.
It is easy to make but it requires a 24 hour rest in the refrigerator for the graham crackers to soften. It isn't exactly better the next day---it just isn't right the first day.

2 small pkgs instant vanilla or french vanilla pudding
2 1/2 c. cold milk
1 - 8oz container of cool whip (thawed)
1 can chocolate frosting
1 box graham crackers (use as many as you need)

Make pudding according to directions. Line a 9x13 pan with graham crackers.the pan. Mix the prepared pudding with the cool whip and spread over the crackers. Add another layer of graham crackers. Spread choc frosting over the top. Cover with wrap and refrig 24 hours until graham crackers are very soft. It tastes like chocolate eclairs.