Eclair Cake (No-Bake)

• (3 1/2 ounce) boxes French vanilla instant pudding2 boxes
• milk↗2 1⁄2 cups
• (16 ounce) carton Cool Whip, frozen topping thawed1 carton
• (1 lb) box graham cracker (NOT crumbs)1 box
• cups betty crocker chocolate sour cream frosting (or 1 container)2 cups

Step-by-step instructions

1. 1

   Lightly butter a 13 x 9" baking pan. Layer bottom of baking pan with Graham Crackers, (they may have to be cut to fit in the baking dish).

2. 2

   Mix the puddings and the milk, when it starts to thicken, fold in the Cool Whip topping.

3. 3

   Spread half of the pudding/topping mixture onto the crackers, then add another layer of Graham crackers (repeat ending up with the cracker on top).

4. 4

   Frost the top layer of crackers using all of the chocolate icing.

5. 5

   Refrigerate overnight or for 4 hours before serving.

6. 6

   Cut into squares and enjoy!