Laura, just for you, this dessert is awesome, I usually serve it in the summer because you must keep it in the fridge cold at all times...it is rich, so when you cut it, cut it into small squares. This serves 12-15. This dessert must be made the day before it is served, the crackers will get "spongy" giving the cake the effect of layers of sponge cake.

Chocolate Eclair Cake

1 lb. box graham crackers
2 pkgs. French Vanilla Pudding *4 oz. each)
3 cups milk
1 8 oz. container Cool Whip
1 container of Milk Chocolate Frosting

Mix the pudding with milk using an electric mixer til thick. Fold in Cool Whip. Layer graham crackers in bottom of 13x9x2 baking pan. Put 1/3 of pudding mixture over and layer crackers on top, repeat till there is no more crackers. Frost the top by putting frosting in all 4 corners of the pan and working your way in.