Sheri'S Chocolate Eclair Cake

1. 1

   Butter the bottom of a 9x13 inch pan. Line with graham crackers in a single layer.

2. 2

   Mix pudding and milk at medium speed for two minutes. Fold in Cool Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.).

3. 3

   Pour half the pudding mixture over crackers. Put another layer of crackers over the pudding. Pour the rest of the pudding mix over this layer. Top with one final layer of crackers.

4. 4

   Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off). Pour the melted frosting over the final layer. Refrigerate for at least 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.