Chocolate Eclair Torte

• 2 boxes (3 .5 Oz. Box) French Vanilla Instant Pudding
• 4 cups Milk
• 8 ounces, weight Cool Whip , Thawed
• 45 pieces Graham Cracker Squares
• 1 container (16 Oz. Container) Chocolate Frosting

1. Prepare pudding with the milk as directed on the box. Fold the Cool Whip into the pudding.
2. Place 15 graham cracker squares into a 9" x 13" dish and pour half of the pudding mixture over the crackers.
3. Add a second layer of graham crackers and the remaining pudding mixture.
4. Add a third layer of just the graham crackers over the pudding mixture.
5. Soften the chocolate frosting in the microwave, then pour it over the graham crackers and spread evenly.
6. Refrigerate 6-8 hours or overnight. This helps to soften the graham crackers a bit.
7. Note: I changed the servings to 16 because this is a rich, sweet dessert. Making the servings too large may overwhelm you! Or not! LOL

milk, graham cracker squares, chocolate frosting

Taken from tastykitchen.com/recipes/desserts/chocolate-eclair-torte/ (may not work)