Graham Cracker Eclair "cake"

Ingredients

• 15 graham crackers, broken in half (30 squares)
• 1 1/2 cups milk
• 1 (6 ounce) box Jello Instant Vanilla Pudding Mix (4 serving size box)
• 1 (8 ounce) container whipped topping, thawed
• 1 cup chocolate frosting

Directions

1. 1

   Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.

2. 2

   In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.

3. 3

   Gently stir in whipped topping into pudding mix until well blended.

4. 4

   Spread half of the pudding mixture onto the graham squares in the pan.

5. 5

   Top with another 10 graham squares and then remaining pudding mixture.

6. 6

   Top with the remaining 10 graham squares.

7. 7

   Refrigerate for a minimum of 3 hours.

8. 8

   Spread with chocolate frosting just before serving.