Layered Éclair Dessert
1 box graham crackers (splurge on the name brand!)
2 boxes French Vanilla pudding mix (instant)
1 8oz. container of Cool Whip
1 tub of chocolate cake frosting
3 cups of milk
Mix the milk and packages of vanilla pudding for as long as the package indicates. Then fold in your Cool Whip. Put one layer of un-crushed crackers down in a 9X13″ pan. Pour half of the pudding mixture on top. Place another flat layer of cookies, covering as much of the pudding as possible. Pour rest of pudding mix on top of that and re-cover pudding with another flat layer of cookies (that’s cookie, pudding mix, cookie, pudding mix, cookie!). Now take your can of frosting and pull off the silver lining completely so you don’t burn out your microwave. Microwave the whole can of frosting for about 1-2 minutes and WATCH IT while you do it because it tends to bubble out and over the top of the can. Pour the frosting evenly on the top cookie layer of the desert and smooth with a frosting spatula. Place in the refrigerator for 6 hours or overnight. Best eaten 24 hours after preparation. Makes up to 20 servings.