Eclair Cake

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 15 graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 container Chocolate Frosting

Directions

1. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
2. Cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan.
4. Cover with 10 of the remaining graham squares.
5. Repeat layers of pudding mixture and graham squares.
6. Refrigerate 3 hours.
7. Spread top with whipped Chocolate Frosting.

Notes
Mom's recipe:

1. Line 9×13 with graham crackers. Mix 2 large boxes of vanilla pudding with 5 cups milk and 8 oz. whipped topping. Layer with crackers and spread chocolate icing on top. Chill in fridge.

Source
Mom
https://www.kraftrecipes.com/recipe/105225/graham-cracker-eclair-cake