Eclair Cake Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 2 (3.5 ounce) packages instant vanilla pudding mix 1 (8 ounce) container frozen whipped topping, thawed 3 cups milk 1 (16 ounce) package graham cracker squares 1 (16 ounce) package prepared chocolate frosting Directions 1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk. 2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. 3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.