Chocolate Eclair Recipe

Ingredients
<br>- 2 (3.4 ounce) packages instant vanilla pudding mix
<br>- 1 cup confectioners' sugar
<br>- 3 cups milk
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br>- 1 (16 ounce) package graham crackers
<br>- 1 (16 ounce) container chocolate frosting
<br><p></p>Directions
<br>step 1: In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
<br>step 2: Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
<br>step 3: Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, until frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.
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Ingredients
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 1 cup confectioners' sugar
- 3 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (16 ounce) package graham crackers
- 1 (16 ounce) container chocolate frosting

Directions
step 1: In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
step 2: Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
step 3: Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, until frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

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