Pistachio Eclair Dessert

This is a new twist on the eclair dessert that I found in Quick Cooking magazine. It is credited to Lisa Givens.

• Ready In: 20 mins
• Serves: 15

Ingredients

• 3  cups  cold milk
• 1 (3 1/2ounce) package instant pistachio pudding mix
• 1 (3 1/2ounce) package French vanilla instant pudding
• 1 (8 ounce) carton  frozen whipped topping, thawed
• 1 (14 1/2ounce) package graham crackers
• 1 (16 ounce) can  chocolate frosting

Directions

1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
2. In a 13X9X2 inch dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers.
3. Refrigerate for at least 1 hour.
4. Spoon frosting into a microwave-safe bowl. Cover and microwave on high for 15-20 seconds or until softened; stirring once. Spread over graham crackers.
5. Chill for at least 20 minutes or until frosting is set.