Sweet Equations: Chocolate Eclair Cake

Ingredients

• 1 (16 ounce) package graham crackers
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 4 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (16 ounce) package prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with graham crackers.

In a large bowl, combine the milk and french vanilla pudding according to directions on box. 

As always, be sure you have adequate feline supervision. 

 Fold in the whipped topping using a rubber spatula to keep the loft in the mixture..

  

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.  Refrigerate for at least one hour. Four hours is better, honestly, so plan ahead a little. Once firm, take it out and frost it!

There you have it! It really does taste like chocolate eclairs. I think Thom enjoyed this one; he's made it twice! I apologize for having to forgo our usual Chef's Comments though. He's a little behind on his homework.