No-bake Lemon Eclair Cake (Print Version)

# Ingredients:

01 - 1 box (14.4 oz) graham crackers.
02 - 2 boxes (3.4 oz each) instant lemon pudding.
03 - 3½ cups milk.
04 - 1 container (8 oz) Cool Whip, thawed.
05 - 1 can (16 oz) lemon frosting.

# Instructions:

01 - Lightly spray 9x13 pan with cooking spray.
02 - Layer one-third of graham crackers on bottom of pan.
03 - Mix pudding and milk with hand mixer for 2 minutes. Fold in Cool Whip until well combined.
04 - Spread half the pudding mix over graham crackers.
05 - Add another layer of graham crackers.
06 - Spread remaining pudding mixture.
07 - Add final layer of graham crackers.
08 - Warm frosting in microwave 30-40 seconds until pourable. Pour over top graham crackers and spread evenly.
09 - Refrigerate at least 12 hours or overnight before serving.

# Notes:

01 - Best if made the day before serving.
02 - Keep leftovers in the fridge.

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