Éclair Cake

�CLAIR CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Decker Estate in Elmo, Texas in 1999. 14-1/2 ounce box graham crackers 2 small packages French vanilla instant pudding 2 cups milk 8 ounces frozen whipped topping thawed 1 container chocolate fudge frosting Mix together both boxes of pudding with milk until stiff then fold in whipped topping. Put down one layer of graham crackers to cover bottom of rectangular cake pan. Spread with 1/2 of pudding then a layer of graham crackers then pudding then graham crackers. Cover top layer of graham crackers with frosting. Refrigerate 24 hours before serving.

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