No-Cook Chocolate Eclair Squares - cooking recipe

Ingredients

45 honey graham cracker squares (11 ounces)
3 1/2 cups milk
2 (3 1/2 ounce) boxes instant vanilla pudding
1 (8 ounce) container Cool Whip, thawed
1 can prepared chocolate frosting

Preparation

Grease a 9 x 13 inch pan.
Arrange 15 graham cracker squares evenly in pan.
In a large bowl, combine milk and pudding mixes; blend at low speed until well blended (about 2 minutes).
Let pudding stand for 5 minutes or so.
Fold Cool Whip into pudding and spread half of mixture over graham crackers.
Top with 15 more graham cracker squares, remaining pudding mixture and remaining graham cracker squares.
Refrigerate at least 6 hours or overnight.
Carefully spread frosting over top.
Cut into squares and serve.
Store leftovers in refrigerator.