CHOCOLATE ECLAIR CAKE (from Melanie’s Kitchen)
1 box graham crackers
1 (4 ounce) box instant vanilla pudding
1 cup powdered sugar
3 cups milk
1 (9 ounce) carton Cool Whip
1 can light chocolate icing Any Brand
1 Mix, pudding, powdered sugar and milk together with electric mixer; about 2 minutes on low speed.
2 Fold Cool Whip into pudding mixture; set aside.
3 Lightly grease bottom of 13×9 inch baking pan with oil.
4 Line bottom of pan with whole graham crackers (sometimes you have to break apart to make fit).
5 Pour 1/2 pudding mixture over crackers.
6 Put another layer of crackers, then another layer of remaining pudding.
7 Finish with another layer of crackers.
8 Ice with chocolate icing and refrigerate.
Recipes of cakes and breads and sometimes other things!