Eclaire Cake (Simple to make & Tastes great!)
 

Éclair cake

Ingredients

2 - packages instant French vanilla pudding mix
2 - 8 oz containers REGULAR cool whip (can’t use low/non-fat – it’s against the rules)
1 – box regular graham crackers
1 – can milk chocolate frosting
Milk

Directions

• Spread one even layer of graham crackers to cover the bottom of a 9 x 11 baking dish
• Using a sharp knife carefully cut graham cracker pieces to arrange complete coverage
• In a mixing bowl prepare filling by using 1 package of vanilla pudding mix substituting 1 container of cool whip for ½ of the milk
• Spread filling evenly over layer of graham crackers
• Repeat steps 1-4 to create a second layer
• Spread a final layer of graham crackers on top of the second layer of filling
• Ice the cake with milk chocolate frosting
• Cover and refrigerate minimum 4 hours or until cake is firm (preferably overnight)

This is yummy- I've also done it with Nilla Wafers - and with those really thin chocolate wafer cookies.