This is a super easy, and super yummy dessert in a pinch. By refrigerating the cake for several hours before serving, the graham crackers soften and actually have that "eclair" texture. Plus, you can easily double the recipe for a 9x13 pan.
15 Graham Crackers, broken in half (30 squares), divided
1 1/2 cups milk
1 Pkg. (4 serving size) Vanilla Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed
1 cup chocolate frosting
Arrange 10 of the crackers, overlapping slightly in bottom of 8 inch square pan.
Pour milk into large bowl. Add dry pudding mix. Beat until well blended and let stand 5 minutes. Gently fold in shipped topping until well combined.
Spread half of the pudding mixture over crackers in pan. Top with 10 more crackers and remaining pudding mixture. Cover with remaining graham squares.
Refrigerate at least 3 hours. Spread with chocolate frosting just before serving.
For another variation, add 1/4 cup of peanutbutter to your pudding mixture for a chocolate/peanutbutter treat.
Makes 9 servings.