Chocolate Eclair Cake

• 3 (8 ounce) packages graham crackers
• 16 ounces Cool Whip
• 2 (3 ounce) packages instant vanilla pudding
• 3 12 cups milk
• 1 (8 ounce) can dark chocolate frosting
• 12 teaspoon almond extract

1. Prepare pudding.
2. Add almond extract and mix with Cool Whip (set aside).
3. Line bottom of 9x13-inch pan with whole graham crackers.
4. Spread half of pudding mixture on top of crackers.
5. Repeat process, ending with a layer of graham crackers on top.
6. Top with chocolate frosting (melted slightly).
7. Chill several hours or over night.

graham crackers, instant vanilla pudding, milk, dark chocolate frosting, almond

Taken from www.food.com/recipe/chocolate-eclair-cake-275986 (may not work)