Submitted by Mary Wilson
Chocolate Eclair Cake
- 1 box graham crackers not broken
- 2 boxes French vanilla instant pudding
- 3 cups milk
- 8 oz. Cool Whip
- Chocolate frosting
- Spray 9x13 pan with cooking spray. Make a layer of crackers. Mix pudding with milk; add Cool Whip. Spread half over the crackers; make another layer of crackers; spread remainder over crackers. Add final layer of crackers. Frost. Refrigerate.