Recipe of the Week - Eclair Cake!

Mrs. Paula made this Eclair Cake for us when we met at her home to plan Refreshments for our Women's Ministry REFRESH, and it was absolutely delicious! 

You will need:

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 3 cups milk
• 1 (16 ounce) package graham cracker squares
• 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Helpful note: The frosting will be easier to spread if the cake is covered and chilled for about 30 minutes before spreading.

Mrs. Paula's pointer for those of you on Weight Watchers or watching what you eat:

I used RF graham crackers, SF/FF pudding, skim milk, FF Cool Whip, and SF chocolate frosting made with Splenda. I figured it was about 3 points cutting it in 24 slices.