Eclair Dessert
1 package of graham crackers
2- 3 1/2 oz French vanilla instant pudding
(I like using at least 3 oz for sure....2 oz just isn't enough!)
Milk (however much is needed to make the pudding)9 oz cool whip
Make instant pudding according to instructions on box. As soon as you're done making it, mix in cool whip. Layer a 9X13 with whole graham crackers. Spoon on 1/2 the pudding mix. Make another layer of crackers, and the spoon on remaining pudding mix. Top with a layer of crackers, and seal the crackers with the frosting (see below). Let chill for at least 20 hours before serving. (Trust me...this step is important :) It stinks being patient....but it's worth it!)
Frosting
1 1/2 cups powdered sugar
3 Tbsp milk
3 Tbsp melted butter
1 Tbsp cocoa
Melt margarine. Add cocoa. Add in sugar and milk. Beat until smooth.
