Chocolate Éclair
1 (10-ounce) container Cool Whip
1 Box Graham Crackers
2 small or 1 large box Instant Pudding (any flavor - French Vanilla and Pistachio are best)
1 Container of Milk Chocolate Frosting (or make your own)
Chopped nuts or other topping (if desired)

Chocolate Éclair Preparation
In 9 x 11-inch cake pan line bottom completely with whole graham
crackers (it is ok to overlap them to cover) In mixing bowl, mix pudding as per
directions. Add cool whip blending thoroughly. Pour pudding mixture
over crackers in pan. Take whole graham crackers and icing them as you go, lay them over
the top of the top of the pudding mixture until the entire top is covered.
Break crackers as needed to fill. Gently use a knife and spread icing as
needed to make a smooth top. Sprinkle top with chopped nuts or other topping if desired.
Refrigerate for approximately 6-8 hours to allow Graham crackers to soften.
Must keep refrigerated, serve with large spoon in a dish.