Yum! Yum! What can be said! Well worth the effort!
1 box graham crackers
2 packages (small) instant vanilla pudding
3 cups milk
1 (8oz) carton of whipped topping, thawed
1 can of dark chocolate prepared frosing
Butter a 9 x 13-inch baking pan. Line bottom with whole graham crackers, breaking as needed to cover the bottom of the pan. In a large bowl, mix pudding packets with milk; beat two minutes at medium speed; gently mix in thawed whipped topping. Pour mixture over graham crackers. Add another layer of graham crackers as before, on top of pudding. Repeat until all graham crackers and pudding are used: end with a layer of graham crackers...(usually 3 layers is possible--depaending on the pan size and cracker size). Refrigerate 2 hours, then frost:
To frost eclair cake, empty the contents of the frosting can into a large bowl and microwave until thin enough to pour over the top of cake; spread to cover completely. Refigerate 24-hours before serving.