Graham Cracker Eclair "Cake"

Directions

1. 1
   Arrange 10 graham squares, overlapping slightly, in an 8 inch square baking pan.
2. 2
   In a large bowl, pour milk and then add dry pudding mix and beat with wire whisk for 2 minutes or until well blended. Let stand 5 minutes or until thickened.
3. 3
   Gently stir in whipped topping into pudding mix until well blended.
4. 4
   Spread half of the pudding mixture onto the graham squares in the pan.
5. 5
   Top with another 10 graham squares and then remaining pudding mixture.
6. 6
   Top with the remaining 10 graham squares.
7. 7
   Refrigerate for a minimum of 3 hours.
8. 8
   Spread with chocolate frosting just before serving.