Easy Eclair Dessert from Kristen:
2 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
3 cups milk
27 whole graham cracker squares
1 (16 ounce) container ready to spread fudge chocolate frosting
1. In a medium bowl, thoroughly blend the pudding mix and milk. Gently add whipped topping.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Break to fit, if necessary. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers (running the other direction) and remaining pudding mixture. Top with a final layer of graham crackers. Don't forget this last layer of crackers. If you do, it's not pretty).
3. Remove top and foil from frosting container. Put the opened tub of frosting in the microwave for 45 seconds to a minute, until pourable. Stir and pour evenly over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving to allow time for crackers to get soft. Best if made the night before.