No Bake Chocolate Eclair Cake

Creamy, cool, and refreshing!

No Bake Chocolate Eclair Cake

1 16 oz. box graham crackers
2 small boxes (3.4 oz) of instant vanilla pudding
3 1/2 c. milk
8 oz cool whip

Frosting:
3 T. cocoa powder
1 1/2 c. powdered sugar
3 T. milk
3 T. melted butter


Whisk together the pudding mixes and milk for about 2 minutes.  Fold in the cool whip.

Grease a 9x13 pan.  Cover the bottom of the pan with one layer of graham crackers.  Break one apart if you need to fill in any gaps with smaller pieces.

Spread 1/2 of the pudding/cool whip mix over the graham cracker layer.

Add another single layer of graham crackers and the other 1/2 of the pudding mix.

Add the final layer of graham crackers.

Mix together the frosting ingredients and spread evenly over the top layer of graham crackers.  

Refrigerate overnight or for a few hours before serving so everything has a chance to set.

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c = cup
T = tablespoon