No bake Chocolate Eclair Cake


°2 pkgs (3.5 oz) vanilla instant pudding mix
°1 container (8 oz) whipped topping (COOL WHIP), thawed
°3 cups of milk
°2 squares of graham cracker sleeves
°1 tub (16 oz) chocolate icing


In medium bowl, combine pudding mix, milk and Cool Whip.
In a 9 x 13 baking dish, arrange a single layer of graham cracker squares on the bottom. You may need to break them up a bit to get enough crackers to cover the bottom of your dish.
Spreading half of pudding mixture on crackers.
Spread another layer of graham crackers over the pudding mixture.
Then spread the other half of the pudding mixture over the crackers.
Topping with  final layer graham crackers.
Wrap the dish in plastic wrap and refrigerate for about 30 minutes to an hour to allow the pudding to set.
When ready, microwave the tub of chocolate frosting for about 15 seconds to soften (remove lid and foil top before microwave).
Take out and stir the frosting. It should be easily spreadable now.
Remove plastic wrap from pan and spread chocolate frosting evenly over entire top layer of graham crackers.
Place plastic wrap over top of dish and return to refrigerator to chill overnight.
This dessert gets better with time. Graham crackers take a long time to soften.
When ready, slice and serve!

Enjoy !