Eclair Pudding

Source: Jan Taylor

1 (3.4 ounce) box instant vanilla pudding
2 cups cold milk
8 ounces frozen whipped topping
15 graham crackers
3/4 cup canned chocolate frosting

Have an 8-inch square dish ready.

Prepare pudding with milk as box directs. Fold in 1 1/2 cups whipped topping. Stir until pudding thickens.

Line bottom of dish with a layer of crackers cut to fit. Spread with half the pudding mixture, covering crackers completely. Top with another layer of crackers, then remaining pudding. Cover with a final layer of crackers.

Scrape frosting into microwave bowl. Heat in microwave until soft and spreadable. Spread on crackers, coating them evenly. Refrigerate overnight.

Serve with remaining whipped topping.

Makes 9 servings.