Éclair Cake (quick and easy)

3 boxes (3 oz) French Vanilla INSTANT Pudding
4 cups cold milk
1 8oz container Frozen Topping
1 box graham crackers
1 can chocolate icing

Beat pudding and milk until thick then fold in container of frozen topping.

In a 13 x 9 pan, layer: graham crackers then ½ of the pudding mix, graham crackers then the last half of pudding mix, end with a layer of graham crackers.

Remove lid and foil from can of icing and microwave the can for 45 seconds. Pour over the top of éclair until completely covered, refrigerate. Cake is even better if made the day before, so the crackers have a chance to soften.

I make this cake for many occasions because it is so quick, and it is always a hit! This can also be made low fat by substituting fat free pudding and topping and skim milk. (I have not tried the low fat version.)