This fourth of July we celebrated with a great friend of ours from high school. She introduced us to a very yummy dessert called Eclair Cake. When she told me how she did it, and how easy it was, I knew this was one that had to be respected.
Chocolate Eclair Cake
What You’ll Need
1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting