Friday, January 10, 2014

Chocolate Eclair Dessert

2 individual packages graham crackers2 (3 ounce) packages instant vanilla pudding mix3 cups milk1 (8 ounce) container frozen whipped topping, thawed1 (16 ounce) package prepared chocolate frosting

Line the bottom of a 9x13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

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