Chocolate Eclair Cake

Ingredients:

• 1 (14.4-ounce) box honey graham crackers (see Tip)
• 2 (4-serving) packages French vanilla instant pudding mix
• 3 cups milk
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (16-ounce) container ready-to-spread chocolate frosting

Directions:

1. Line bottom of an ungreased 9- x 13-inch baking dish with one-third of the graham crackers. 
2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. 
3. Spread half of pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover to chill.

TIP:

One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert.