Chocolate Eclair Cake
- 1 (1 lb.) box graham crackers
- 2 (3 oz.) pkg. French vanilla instant pudding mix
- 3 c. cold milk
- 9 oz. carton Cool Whip
- Butter a 9 x 13-inch pan.
- Lay whole graham crackers on bottom of pan.
- Mix pudding with milk and then blend with Cool Whip.
- Spread 1/2 of pudding mixture over graham crackers.
- Add another layer of graham crackers and remainder of the pudding mix. Top with third layer of graham crackers.
- Cover with Chocolate Topping.