Eclair Cake 41 Recipe

  • 1 box Graham Crackers (1 lb Box)
  • 3 1/2 cups milk
  • 1 package Cool Whip (8 ounce pkg)
  • 2 packages instant French vanilla pudding (small pkg)
Butter bottom of 9x13 pan. Line with graham crackers.

Mix pudding with milk, beat at medium speed 2 minutes. Blend in Cool Whip. Pour half over graham crackers, then place 2nd layer graham crackers over pudding and pour remaining pudding over and cover with more graham crackers. Refrigerate 2 hours then frost with Eclair Cake Frosting.

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