Blend pudding, milk and Cool Whip.
Layer in cake pan, graham crackers, pudding, graham crackers, pudding and top with frosting.
Butter a 9 x 13-inch pan.
Lay whole graham crackers on bottom of pan.
Mix pudding with milk and then blend with Cool Whip.
Spread 1/2 of pudding mixture over graham crackers.
Add another layer of graham crackers and remainder of the pudding mix. Top with third layer of graham crackers.
Cover with Chocolate Topping.
Combine pudding mix and milk; mix well.
Fold in Cool Whip and beat 2 minutes at medium speed.
Butter a 9 x 13-inch baking dish; place layer of whole graham crackers in dish.
Spread half of the pudding mixture over crackers; top with another layer of graham crackers and spread the remaining half of pudding mix, topping with third layer of graham crackers.
Pour cooled chocolate topping (recipe follows) over cake.
Refrigerate until ready to serve.
Mix both packages of pudding with milk, using an electric mixer.
Mix in the Cool Whip.
Line the bottom of a buttered 9 x 13 pan with graham crackers (do not crumb crackers). Use whole crackers and do not overlap.
Pour 1/2 pudding mixture over crackers.
Add another layer of graham crackers.
Pour balance of pudding mixture over crackers.
Refrigerate for 2 hours and then frost with Eclair Icing.
ith a single layer of graham crackers, breaking them in smaller pieces
Mix pudding and milk.
Note recipe calls for less milk than package does.
Fold in Cool Whip.
Line dish with graham crackers. Cover with pudding mix. Finish with crackers on top.
Mix instant pudding and milk.
Beat for 1 minute only.
Add whipped topping; mix well.
Layer whole (not crushed) graham crackers in bottom of 9 x 13-inch pan.
Spread 1/2 pudding mixture on top; repeat.
Add one more layer graham crackers.
Gently spread frosting on top of crackers.
Refrigerate 10 to 12 hours.
Combine pudding mix and milk; mix well. Fold in whipped topping and beat 2 minutes at medium speed of electric mixer. Butter a 9 x 13-inch pan. Place a layer of whole graham crackers in pan. Spread half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with a third layer of graham crackers. Pour cooled Chocolate Topping over cake. Refrigerate until ready to serve. Yield: 12 to 15 servings.
Butter bottom of a 13 x 9-inch pan; line with graham crackers. Prepare pudding with 3 1/2 cups milk, beating at medium speed until well blended, about 2 minutes.
Carefully fold in Cool Whip. Pour 1/2 of mixture over graham crackers.
Cover with another layer of crackers.
Repeat with remaining pudding mixture.
Cover with more crackers.
Refrigerate for at least 2 hours.
Frost with Eclair Cake Icing.
Line a 9 x 13-inch pan with whole graham crackers.
Mix pudding and milk; beat until thick.
Add Cool Whip and beat.
Pour 1/2 mixture over crackers.
Layer with more crackers; pour the remaining pudding mixture and top with another layer of crackers. Using 1/2 or more of icing recipe.
Mix and spread on top of crackers.
Make one day ahead and refrigerate.
Mix instant pudding with 3 cups milk; add Cool Whip.
Layer pan with graham crackers.
Spread 1/2 pudding mix over graham crackers.
Layer graham crackers on top of mix.
Spread remaining half of pudding on top of graham crackers.
Layer graham crackers on top.
Spread fudge frosting over top layer of graham crackers generously.
Refrigerate several hours or overnight.
Combine pudding, milk and sugar. Beat until thickened. Gently fold in cool whip. Lightly butter bottom and sides of 9 x 13 inch cake pan. Line bottom with whole graham crackers. Pour pudding mixture over crackers. Top with another layer of graham crackers. Spread chocolate frosting over graham crackers. Chill.
Butter a 9 x 13-inch cake pan.
Line with whole graham crackers.
Mix pudding with 3 1/2 cups milk.
Beat at medium speed for 2 minutes. Blend in Cool Whip.
Pour half the mixture over the graham crackers.
Layer more crackers over pudding and then pour rest of pudding mixture over and cover with another layer of crackers. Refrigerate at least 2 hours.
Mix remaining ingredients.
Heat on stove. Spread on cake and refrigerate for another 24 hours.
Butter a 9 x 13-inch pan.
Using 1 box honey graham crackers, line pan with crackers.
Mix pudding and milk together.
Add Cool Whip and stir.
Spread pudding, then crackers, then pudding and crackers.
Top with can of chocolate icing or your favorite icing recipe.
Let set at least 24 hours.
Beat together milk and vanilla pudding.
Add Cool Whip.
Place graham crackers in bottom of 8 x 12-inch pan.
Cover with pudding mixture.
Add another layer of graham crackers.
On top of them spread 3/4 can dark chocolate icing.
Chill in refrigerator.
Can be made day ahead.
(Half of recipe can be made in 7 x 7-inch pan.)
yrex pan.
Start placing graham crackers in a single layer on
Butter bottom of 9 x 13-inch pan and line with graham crackers.
Mix pudding with milk and beat in Cool Whip.
Pour 1/2 of pudding mixture over graham crackers.
Place another layer of graham crackers, then the remaining pudding mixture and top with a final layer of graham crackers.
Frost top of graham crackers with your favorite chocolate icing or glaze.
Refrigerate overnight before serving.
Lay whole graham crackers over entire bottom of 9 x 13-inch pan.
Mix milk and pudding mix.
When thick, add all of Cool Whip. Put 1/2 pudding mixture on layer of graham crackers.
Then put another layer of graham crackers, then rest of pudding mixture. Top with another layer of whole graham crackers.
Melt frosting in microwave.
Stir and spread over cake.
Refrigerate overnight.
Whip up instant pudding using 3 cups milk.
When it is thick, fold in Cool Whip.
Line oblong pan with a layer of graham crackers.
Pour half the pudding mixture over crackers.
Put another layer of graham crackers over poured pudding and pour remaining pudding mixture over these crackers.
Cover with another layer of graham crackers and chill overnight.
Before serving, frost cake with chocolate frosting (ready made).
One box of graham crackers contains three individually wrapped packages of crackers; use one