Chocolate Éclair Cake
· 1 (14.4-ounce) box honey graham crackers (see Tip)
· 3 cups milk
· 1 (12-ounce) container frozen whipped topping, thawed
2. In a large bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.
3. Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours.