Chocolate Eclair Cake

Super yummy no-bake dessert.  Basically making an eclair like "cake" that is easy, and quick to do - the time needed is allowing the dish to set up.

• 16oz (1 box) graham crackers
• 3oz. (2 boxes) vanilla instant pudding
• 8oz (1 container) Cool Whip
• 3 cups milk
• 1 container chocolate icing (Betty Crocker is recommended)

I suggest reading the full directions first - pretty straightforward.

1. Line the bottom of a 13x9" greased pan with graham crackers
2. Mix pudding and milk together - fold in cool whip
3. Spoon in half of the pudding mixture over the graham crackers
4. Gently add another layer of graham crackers
5. Spoon in the remaining pudding mixture
6. Finish with another layer of graham crackers
7. Warm icing until you are able to pour the icing over the top layer of graham crackers (you might want to put a layer on - chill - then add another layer for extra chocolatey goodness)
8. Place in refrigerator until very well set (the longer you can wait the better)
9. Cut into 3x3 squares & serve (forks/spoons are required)

If you're taking this to a gathering - keep as cold as possible for as long as possible and keep an eye on it to insure that it is roughly holding its shape - it is still good, but not as great when it gets soupy. 

This recipe is from the 1991 Frieden's UCC Recipe book - and is authored by Debbie Lacey.