Chocolate Eclair Cake

I made this for November Goodie Day. It is one of my favorite desserts and really easy to make. I want to try it with sugar free pudding in the future.



INGREDIENTS:
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (8 ounce) container light cool whip, thawed
* 3 cups milk (I used 2%)
* 1 (16 ounce) package graham cracker squares
* 1 (16 ounce) package prepared dark chocolate frosting

DIRECTIONS

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. (It is much easier to spread if you microwave the frosting for about 30 seconds, then pour it and spread on. You won't need the whole can of frosting). Cover, and chill at least 4 hours before serving.