Chocolate Eclair Cake (Print Version)

# Ingredients:

01 - 2 (3.4 oz) packages instant vanilla pudding mix.
02 - 3 1/2 cups milk.
03 - 1 (8 oz) container whipped topping, thawed.
04 - 1 box graham crackers.
05 - 1 can dark chocolate frosting.

# Instructions:

01 - Mix pudding mix and milk in a bowl until smooth.
02 - Fold whipped topping into the pudding mixture.
03 - Line a 9x13-inch pan with graham crackers, breaking some to fill gaps.
04 - Pour half the pudding mix over crackers and spread evenly.
05 - Add another layer of crackers.
06 - Pour remaining pudding mixture over crackers.
07 - Top with final layer of crackers.
08 - Warm frosting for 20 seconds in microwave and stir.
09 - Spread frosting over top layer of crackers.
10 - Chill at least 8 hours or overnight before serving.

# Notes:

01 - Gets better after 24 hours.
02 - Can make up to 2 days ahead.
03 - Keeps in fridge for 4 days.
04 - Can freeze up to 2 months.
05 - Use homemade ingredients if preferred.
06 - Warm frosting for easier spreading.

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