Desserts
Graham Cracker Eclair Cake
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Ingredients
15 Honey Grahams Crackers, broken in half (30 squares), divided
1-1/2 cups Lehigh Valley Dairies Milk
1 pkg.(4-serving size)Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.)Lehigh Valley Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting
Directions
ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour Lehigh Valley Dairies Milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.
SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.
REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving.