ÉCLAIR CAKE

Rannie Fox

ÉCLAIR CAKE

1 pkg (5 5/8 oz) vanilla instant pudding	1 container (9 1/2 oz) non-dairy whipped topping
2 cups milk	1 can (16 1/2 oz) fudge frosting
Graham cracker squares

Prepare pudding according to package directions using the two cups of milk. Mix with non-dairy whipped topping. Cover bottom of 9 x 13” pan with a layer of graham cracker squares (clear casserole dish is most attractive). Place 1/2 of pudding mixture on crackers. Top with a second layer of crackers, then remainder of pudding mixture. Top with a third layer of graham crackers. Frost top with fudge frosting. Chill thoroughly before serving. Cut into squares.