Recipe: Eclair Cake (graham crackers layered with pudding and pineapple)

ECLAIR CAKE

3 cups milk
2 pkgs. (4 serving size each) French vanilla instant pudding
1 (8 oz.) container Cool Whip, thawed
1 box graham crackers
1 (16 oz) can crushed pineapple, drained
1 can Pillsbury milk chocolate frosting

Mix 3 cups of milk with instant pudding until smooth. Add Cool Whip and mix together until smooth.

Layer as follows in 13x9 inch pan:
1. Double layer of graham crackers in bottom of pan.
2. Layer of pudding mixture.
3. Half of crushed pineapple.
4. Another layer of graham crackers.
5. Thin layer of frosting.
6. Remaining pudding mixture.
7. Remaining pineapple.
8. Another layer of graham crackers.
9. Remaining frosting on top.

Refrigerate 3 to 4 hours.

Adapted from unknown source