Hi Bonnie,

This is the recipe I have been using since 1993 when I was introduced to this dessert in the Panhandle.

At first bite, I thought it was layers of thin spongecake, french custard and milk chocolate...imagine my surprise when I coaxed this recipe out of the owners of a small cafe I knew.

It is delicious, let the dessert rest overnight before serving, this is what turns the graham crackers into a sponge-like texture.

Enjoy!!
Chocolate Eclair Cake

1 lb. box graham crackers
2 pkgs. French Vanilla Pudding (4 oz. each)
3 cups whole 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.