Chocolate Eclair Cake

• 1 box honey graham crackers
• 8 oz. cool whip
• 3 3/8 oz. instant pudding mix (flavor of your choice)*
• 16 oz. container of icing (flavor of choice)
• 4-5 c. milk

1. In bottom of 11x14 in. dish, layout individual layer of graham crackers. Should cover the entire bottom of dish.
2. Combine instant pudding, and milk.
3. Mix for about 2 minutes.
4. Stir in cool whip, 1 spoonful at a time.
5. Mix thoroughly until smooth and creamy/
6. Pour half of new mixture into dish on the graham crackers and spread evenly.
7. Place 2nd individual layer of crackers on top of mixture.
8. Pour rest of mixture on top and spread evenly.
9. Place 3rd and final layer of crackers on top of the mixture.
10. Open icing, Peel away tin cover and place in microwave for 25-30 seconds.
11. Take out of microwave and pour onto 3rd layer of crackers.
12. Spread evenly.
13. Place in refrigerator for about 1 hour. Cut and serve.

honey, cool whip, container of icing, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=61751 (may not work)