Lemon Eclair Dessert - cooking recipe

Ingredients

1 lb. box graham crackers
2 large boxes vanilla instant pudding
2 boxes lemon jello
3 1/2 c. milk
9 oz. Cool Whip
16 oz. lemon frosting mix (ready to spread)

Preparation

Mix pudding and milk; set aside until thick, then add dry lemon jello and mix well. Fold in Cool Whip. Place layer of crackers (unbroken) in 9 x 13-inch pan. Pour a layer of pudding mixture over crackers. Continue layering until you end with a layer of crackers. Carefully spread frosting over crackers. Refrigerate for 24 hours for best flavor.