In a medium bowl, thoroughly blend the pudding mix, whipped topping and milk.
Arrange a single layer of graham cracker squares in the bottoom of a 13X9 inch baking pan. Evenly spread half of the pudding mixture over the graham crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layers of graham cracker.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
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