Eclair "Cake"

Ok, so it's not really cake at all. There's no flour, no eggs, no baking at all. (Yes, you read that right - NO BAKE DESSERT.) But I can't figure out a better name for it, so "cake" it shall remain. Now that you know what it's not, here's a description of what it is: layers of chocolate frosting, softened graham crackers, and cream filling that's reminiscent of an eclair, but in a casserole dish for a fraction of the effort. EASY.

Note: all pictures are of a HALF recipe, which I made in a 9x9 pan.

Eclair Cake
From: My mother-in-law, Carol

You'll need:
1/2 box graham crackers
2 sm (4 svg) boxes of instant French vanilla pudding
8 oz Cool Whip, thawed
2 1/2 c milk
1 1/2 c chocolate frosting (I highly recommend this recipe)

Fill a 9x13 casserole dish with a single layer of graham crackers, breaking up the pieces to make them fit as best you can. You may have to break off (and eat) a few corners to make them fit. It does not have to be perfect.

Mix the pudding mix and milk with an electric mixer for a couple of minutes, and then stir in the Cool Whip. Spread over the graham crackers.

Lay another layer of crackers over the top.

Frost with the chocolate icing. Hint: The first time I made this, I had trouble getting the crackers to stay put while I frosted. I recommend starting around the edges, using the frosting to "seal" the edges, and then work towards the center. And of course, thinner/fluffier frosting will be easier to use.

So now you have beautiful layers.

Put it in the refrigerator for 24 hours so the graham crackers completely soften up. I'm telling you, it's so simple, but it tastes AMAZING. And unlike many baked desserts, the leftovers keep for quite a while. :)