No Bake Eclair Cake

Ooooooh buddy, you are in for a treat with this tasty and SUPER easy cake. This is probably one of my favorite desserts on the planet. Give this one a shot and let me know what you think.

1 Box Graham crackers
2 3.5 oz boxes instant vanilla pudding ( I actually prefer to use banana creme pudding)
1 large 16 oz? container Cool whip (thawed)
1 container prepared chocolate frosting
3 cups milk

In a mixing bowl combine pudding mixes and milk and whisk together. Place mixture in the fridge for about 5-10 minutes to allow it to slightly set up. Next mix the Cool Whip with the prepared pudding mixture and whisk together until well blended. Begin the layering process by placing a single layer of graham cracker in the bottom of a 9 x 13 pan. You might have to break them into odd shaped pieces to make them fit since most baking dishes have rounded corners. Not to worry, you will never be able to tell once you see the finished product. Using a rubber spatula spread half of the pudding/cool whip mixture over the first layer of graham crackers. Place another layer of graham crackers over the pudding followed by the remaining cool whip/pudding mixture followed by one more layer of graham crackers. Heat the frosting in the microwave for about 30-45 seconds so it is runny and a little easier to work with. Pour frosting over the top layer of graham crackers and use the back of a spoon to spread evenly over the top. Cover and refrigerate for at least 6 hours but better if you do it overnight. This is a VERY important step and not one you can skip. Thanks to my sister-in-law Kelli for introducing me to this recipe a few years back. It is the BEST!!!!