Éclair Cake

• FOR THE CAKE:
• 1 box (14 Oz. Size) Honey Graham Crackers
• 2 packages (3.4 Ounces Each) French Vanilla Instant Pudding
• 3 cups Milk
• 1 container (12 Ounce Size) Frozen Whipped Topping, Thawed
• FOR THE CHOCOLATE TOPPING:
• 6 Tablespoons Butter, At Room Temperature
• 1/3 cups Cocoa Powder
• 2-2/3 cups Confectioners Sugar
• 4 Tablespoons Milk
• 1-1/2 teaspoon Vanilla

1. Line the bottom of a 9x13-inch baking dish with a single layer of graham crackers. Do not grease the baking dish.
2. In a large bowl, whisk together pudding mix and milk. Fold in the whipped topping, just until combined Spread half of pudding mixture over the first graham cracker layer. Lay another single layer of graham crackers on top, then top the second layer of graham crackers with the remaining pudding mixture. Top with a final layer of graham crackers.
3. In a large bowl, cut the butter into the cocoa powder and confectioners' sugar until the you have a pea-sized texture. Add the milk and vanilla and mix until smooth. Gradually add more milk, only if it seems too thick for spreading. You want the chocolate frosting to be to be on the thicker side, but also easily spreadable. Spread the chocolate frosting evenly across the top layer of graham crackers. Cover and chill before serving.
4. Source: a Live Love Pasta original.

cake, honey, milk, chocolate topping, butter, cocoa, confectioners sugar, milk, vanilla

Taken from tastykitchen.com/recipes/desserts/c3a9clair-cake/ (may not work)