Graham Cracker Eclair “Cake”

Graham Cracker Eclair "Cake"
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  1. 15 HONEY MAID Honey Grahams, broken in half (30 squares), divided
  2. 1 pkg. (3.4 oz.) vanilla instant pudding mix
  3. 1-1/2 cups cold milk
  4. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  1. ARRANGE 10 graham squares, slightly overlapping, on bottom of 8-inch square pan. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Stir in COOL WHIP.
  2. SPREAD half the pudding mixture over graham squares in pan; cover with 10 of the remaining graham squares. Repeat layers.
  3. REFRIGERATE 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.