CHOCOLATE ECLAIR DESSERT

2 pkgs instant French Vanilla Pudding Mic

1 carton (8-9-oz) frozen whipped topping, thawed

Small box Graham crackers

3 cups cold milk

1 can milk chocolate frosting

2 tbsp milk

In a 9x13-inch pan or dish, put a layer of whole graham crackers (may have to break some to cover the entire bottom).

Mix the pudding mix into the cold milk, until blended. Fold in the whipped topping. Put a layer of half the pudding over the graham crackers, then another layer of graham crackers and another layer of the remaining pudding, then another layer of graham crackers.

Mix 2 tablespoons of milk into the chocolate frosting and spread over the top layer of graham crackers. 

Refrigerate overnight before serving.

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