Gather up these ingredients:
Chocolate Eclair Cake3 Cups milk (2% works best)
2 small packages instant pudding - chocolate or french vanilla. (french vanilla if you want the real "chocolate eclair" effect)
1 tub cool whip, thawed.
1 box graham crackers
1 can chocolate frosting
1 shaker sprinkles, optional.
Mix milk and pudding with whisk until thick, about 2 minutes. Pour in cool whip and stir well.
In a 13x9" pan, place a layer of whole graham crackers, half the pudding/cool whip mixture, another layer of graham crackers, the other half of the pudding mixture, another layer of graham crackers. Then warm up the frosting in the microwave (about three 10-second bursts) until it just barely pours out of the can onto the top layer of graham crackers. Smooth it over the top and shake on as many sprinkles as you like. Refrigerate for 12 hours before serving or until you can't stand it and have to eat it.
Then it looks like this
This is going over to Aunt Shirley's for Palm Sunday Eve dinner. I'll try to get a photo of a piece "on the plate" and post later.
The recipe says it should be refrigerated for 12 hours before eating. Hah. Who can wait that long.