Eclaire cake

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

3 cups milk1 (16 ounce) package graham cracker squares

1 (16 ounce) package prepared chocolate frosting

Directions

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.

Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.