Chocolate Eclair Cake

1. 1

   Butter a 13 x 9-inch Pyrex dish.

2. 2

   Line with graham crackers (not crushed).

3. 3

   Mix together pudding and milk.

4. 4

   Fold in Cool Whip. Pour half of this mixture over graham crackers.

5. 5

   Place another layer of graham crackers over this and pour rest of the pudding mixture over crackers.

6. 6

   Lay a third layer of graham crackers on top.

7. 7

   Frost top layer with Fudge Frosting and let set all day or night in refrigerator.

No additional tips available.