Looks, like it's Recipe Night. I was going through my recipe data base tonight and found this recipe and the next Chicken one. Thought I would share them with you.
Carolyn's Chocolate Eclair Cake
Yield: 1 9 x 13 pan
1 Box of Whole Graham Crackers
2 sm Boxes of French Vanilla Instant Pudding
3 c Milk
1 8 oz. container Cool Whip
1 cn Milk Chocolate Frosting
Combine pudding, milk and Cool Whip. Stir until thickened.
In the bottom of a 9 x 13 pan, place a layer of graham crackers. Pour 1/2 of the mixture on top of the crackers. Place a layer of graham crackers on top of the mixture. Pour the rest of the mixture on top of the graham crackers. Place a layer of graham crackers on top of the mixture. Spread mixture with milk chocolate frosting.
..THE BIG CHILL..
Chill Over night.
Comments: What happens here is, when the mixture chills overnight the graham crackers are kind of absorbed and the result is a taste just like chocolate eclairs. On the last layer, I spread the crackers with the frosting before I put them on the cake and then spread the balance of the frosting over the top. It was a lot easier.
From the Kitchen of Carolyn the Crafty Gourmet aka Crafty Jamie