Chocolate Eclair Cake

• 2 boxes Vanilla Instant Pudding (3 3/4)
• 3/4 cups Powdered Sugar
• 2 cups Milk
• 1 container Cool Whip (Large 12 Oz Tub)
• 1 box Graham Crackers (NOT Crumbs)
• 1 can Chocolate Icing In A Can (Dark Is Best)

1. You will need a 9x13 pan.
2. Mix pudding with milk and powdered sugar (1 cup or less).
3. Fold in cool whip.
4. Completely line 9x13 pan bottom with graham crackers.
5. Then layer half of the cream mixture, another layer of graham crackers, and another layer of cream (the rest of it).
6. Top with a layer of graham crackers and spread the top with icing (it's best to warm the icing first and pour it over).
7. Keep in refrigerator (if there is any left).
8. *DO NOT USE WHOLE BOX OF GRAHAM CRACKERS. It will dry out the moistness of the "cake". This recipe uses about 1/2 the box, not whole box.
9. READ THE REVIEWS for ways to tweak this recipe. There are some amazing ways people have been making this cake (some for years) listed there!

vanilla instant pudding, powdered sugar, milk, crackers, chocolate icing

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