Graham Cracker Eclair "cake"

From magazine cut-out

• Ready In: 3 hrs 15 mins
• Serves: 9
• Yields: 1 cake

Ingredients

• 15  graham crackers, broken in half (30 squares)
• 1 1⁄2 cups milk
• 1 (6ounce) box Jello Instant Vanilla Pudding Mix (4 serving size box)
• 1 (8 ounce) container  whipped topping, thawed
• 1  cup  chocolate frosting

Directions

1. Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
2. In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
3. Gently stir in whipped topping into pudding mix until well blended.
4. Spread half of the pudding mixture onto the graham squares in the pan.
5. Top with another 10 graham squares and then remaining pudding mixture.
6. Top with the remaining 10 graham squares.
7. Refrigerate for a minimum of 3 hours.
8. Spread with chocolate frosting just before serving.