Eclair Dessert - cooking recipe

Ingredients

1 box graham crackers
2 small boxes French vanilla instant pudding
8 oz. sour cream
8 oz. Cool Whip
1 can Betty Crocker milk chocolate icing

Preparation

Layer graham crackers on bottom of Pyrex dish.
Mix pudding and milk until smooth.
Blend in Cool Whip and sour cream.
You can use 16 ounces Cool Whip and no sour cream.
Layer pudding and crackers until all pudding is used.
End with layer of crackers. Heat frosting in microwave for about 1 minute.
Pour over crackers and refrigerate.