We've always called this a cake, though it's a simple, no-bake, delicious dessert.
Try it...you'll like it.
(I use sugar free pudding and 50% reduced-sugar frosting, and serve it to company. No one knows unless I tell them - the only real difference is that using sugar free makes the pudding softer set...frosting doesn't set up as much either, but it's still delicious)
CHOCOLATE ECLAIR CAKE
3 cups cold milk
2 small pkgs. instant french vanilla pudding mix
1 - 8 ozs. frozen whipped topping, thawed
1 pkg. (14.4 ozs) graham crackers
1 - 16 ozs. can chocolate frosting
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. In a 9" X 13" X 2" dish, layer a third of the graham crackers and half of the pudding mixture. Repeat layers. Top with remaining graham crackers. Refrigerate for atleast 1 hour.
Spoon frosting (I rarely use all of it) into a microwave-safe bowl. Cover and microwave on high for 15 - 20 seconds or until softened, stirring once. Spread over graham crackers. Chill 12-24 hours before serving.
Yield: 15 - 18 servings
For a flavor change - use one pkg. of pistachio pudding, in place of one vanilla. This makes a lovely presentation!