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4 small boxes vanilla or French vanilla instant pudding
5 c. milk
1 box graham crackers, whole
2 8-oz. bowls Cool Whip
1 can chocolate frosting, heated in microwave to pourable

Mix pudding and milk well; set aside. Line a 9 x 13 pan with graham
crackers. Add a layer of pudding and a layer of Cool Whip. Repeat
3 layers, using balance of each. Cover top with crackers. Pour
chocolate frosting evenly over eclair. Wrap tightly with Saran
Wrap and store in the refrigerator overnight.

Variations: Can fold all Cool Whip into all pudding mixture. Makes
things simpler. Can also use Hershey's chocolate syrup instead of
chocolate frosting.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
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