CHOCOLATE ECLAIR CAKE
- 1 box of graham crackers
- 2 small packages of instant french vanilla pudding and milk
- 8 oz cool whip
- Chocolate sauce - see recipe
Line bottom and sides of 13 X 9 pan with graham crackers.
Prepare instant pudding by directions on box.
Fold in cool whip.
Spread 1/2 of pudding mixture on bottom cracker layer.
Place another layer of crackers on top of pudding.
Spread remaining pudding mixture.
Add another layer of crackers and top with chocolate sauce. Refridgerate overnite.