Easy Eclair Dessert

Easy Eclair Dessert

27 whole graham crackers, halved

3C cold milk

2 pkgs (4-serving size) Jell-O vanilla flavor instant pudding and pie filling (I like to use French vanilla)

1 tup (12 oz) cool whip, thawed

1 16 oz container chocolate frosting

Arrange: 1/3 of crackers on bottom of 13x9-inch baking pan, breaking crackers to fit, if necessary.

Pour: milk into large bowl. Add pudding mixes; beat with wire whisk about 2 minutes. Gently stir in whipped topping. Spread ½ of pudding mixture over crackers. Place ½ of remaining crackers over pudding. Top with remaining pudding mixture followed by final layer of crackers.

Remove: top and foil from frosting container. Microwave frosting container on High 1 minute or until pourable. Spread evenly over crackers.

Refrigerate: 4 hours or overnight. Cut into squares to serve.

Tip: You could make pistachio, banana-flavored or even double chocolate éclairs by changing the pudding flavors.