My friend Jean brought this fabulous dessert to Bachelor.  We raved about it!  She said it was so easy  and seemed surprised that none of us had heard of it because it is all over the internet.  All I know is, it was new to us.  She brought it and there was some left, so I froze it for the next week.  It was great both frozen and unfrozen!  My apologies to the originator of this….I just know it isn’t me or Jean.  But it sure is good!

ECLAIR CAKE

1 whole box graham crackers

Two 3 1/2 oz boxes Instant Vanilla Pudding mix

3 cups milk

1 carton (16 oz.) Cool Whip

1 (16 oz) can prepared chocolate frosting

Whisk together pudding mix and milk in a big bowl.  Let it sit for a few minutes, till thick.  Then mix in the Cool Whip.

In an ungreased 9×13″ pan spread a layer of graham crackers to cover the bottom

Spread 1/2 the pudding/cool whip mix over the crackers, add another layer of crackers and another of the pudding mixture, ending with a layer of graham crackers.

Remove the top and foil of the frosting can** and heat in microwave 30-40 seconds.  Stir.  It should easily pour over the dessert.  Refrigerate several hours.

**Note:  If the frosting can has metal, do not put it in the microwave.  Instead, empty the frosting into a small glass bowl and heat till pourable.