Sometimes I'm in the mood to make dessert from scratch. Sometimes I'm not. This "quick eclair" recipe, which I got from my sister-in-law, is for those days when you want to use store-bought ingredients and still end up looking like you tried. We thought it tasted great; my kids especially loved it. Just make sure you plan ahead for the refrigeration time. I halved the recipe, but the full recipe is included below.
2 small boxes instant vanilla pudding
3 c. milk
1 8-ounce container Cool Whip
1 box graham crackers
1 tub chocolate frosting*
Mix pudding and milk until thickened. Fold in Cool Whip. In 9x13 pan, layer graham crackers, then half of pudding mixture, then graham crackers, then other half of pudding mixture, then graham crackers. Heat frosting until softened and kind of pourable, but not melted. Spread over top graham cracker layer. Refrigerate several hours (I did six hours) or overnight.
*I used extra frosting, because I'm a chocoholic.