Chocolate Eclair Dessert

My family came down from Michigan to visit us over the weekend.  We spent the time engaging in numerous nerf gun battles (okay, so that was just the guys), playing several rounds of Funglish, watching scary and funny YouTube videos, and eating food.  Lots of food.  As in, there were four guys between the ages of 17 and 27, mountains of food.  My mom, wisely foreseeing my inability to even comprehend the piranha-like eating abilities of my three brothers, brought along lots of snacks, meat, cereal, and fruit.  She left with fruit.  I think.

Anyway, along with her treasure-trove of goodies, my mom brought ingredients to make a two-weeks-early birthday dessert for me.  It wasn't cake.  It was ten times better.  And we ate the. whole. thing.

Chocolate Eclair Dessert
Time:  15 minutes, plus 2-3 hours for chilling (or overnight)
Serves 10-12 (or 7, if you have ravenous brothers like me)

1 large pkg. (5.1 oz.) instant vanilla pudding
3 cups cold milk
8 oz. frozen whipped topping
1 box graham crackers
1 can (16 oz.) chocolate frosting

Whisk together pudding and milk, according to package directions.  Gently stir in whipped topping.  Set aside.

In a 9x13 cake pan, place a single layer of graham crackers.  Spread half of pudding mixture over crackers.  Top with a second layer of crackers, followed by the remaining pudding.  Top with a final layer of graham crackers spread with chocolate frosting (frost the crackers first, then gently place over surface of pudding).

Cover and refrigerate at least 2-3 hours or overnight.  (The graham crackers will gradually soften and absorb some of the pudding.  If you like crisper crackers, you can serve after an hour or so--the dessert will be more difficult to cut, however.)