CHOCOLATE ECLAIR CAKE
From Sonya Troyer (from Sonya's mom, Linda McKenzie)
2 boxes vanilla pudding
1 12-oz. Cool Whip
1 box original graham crackers (not cinnamon)
1 container chocolate frosting (dark or milk chocolate, your choice)
Mix pudding according to directions on package. Add Cool Whip; fold in thoroughly.
Put a layer of graham crackers in the bottom of a casserole dish.
Add half of the pudding mixture.
Make another layer of graham crackers and add the rest of the pudding mixture.
Add one more layer of graham crackers.
Cool cake in fridge for two hours.
Heat frosting in microwave for one minute. Make sure all foil is removed from container if using the original container to heat frosting.
Take cake out of fridge and pour frosting over the top graham cracker layer.
Cake goes back in the fridge for 6-8 hours or overnight works best. I don't cover the cake because sometimes the cover sticks to the frosting and the frosting comes off when you remove the cover.
