Chocolate Eclaire Cake (No Bake)

1 16oz box	Graham Crackers if intact whole, 2 boxes if some are crumbled
2 - 3 1/4oz boxes	INSTANT Vanilla Pudding
8oz (1 tub)	Cool Whip cream topping, usually sold in frozen foods section, not spray can
2-3 - 8oz Cups	Milk
16oz (1 tub)	Chocolate Frosting

1. Mix the vanilla pudding, Cool Whip, and enough milk to make soft mixture.
2. Make a layer in a deep 13inch x 9inch baking pan with whole intact graham crackers.
3. Spread half of pudding mixture over graham crackers.
4. Place a second layer of whole graham crackers on top.
5. Spread second half of pudding mixture over second layer of graham crackers.
6. Top with third layer of whole graham crackers.
7. Put chocolate frosting in microwave for 10-20 seconds to soften.
8. Spread chocolate fronting over top of third layer of graham crackers.
9. Leave in refrigerator over night or for several hours before eating.
Must be refrigerated!!!
10. Eat and enjoy!

Cindy Potts
Date Originated:	2006
Last revised:	07/13/09