A Favorite No Bake Dessert

I found this recipe for Eclair Cake 35 years ago in a little magazine called "Home Cooking" and have been making it ever since.  It is the dessert recipe my family requests most often. 

Eclair Cake:

1 Box of whole graham crackers
2 boxes of instant FRENCH vanilla pudding
2 cups of Original Cool Whip (not the Light)
3 1/2 cups of whole milk

Mix the pudding with milk and whip until thickens.  Completely fold in the Cool Whip.

Line a 9x13 inch pan with graham crackers;  you will need to piece some to completely cover the bottom.  Place half of the pudding mix on the crackers.  Place another layer of crackers on the pudding.  Cover with remaining pudding.  Top with one more layer of crackers (it will use the whole box).

Frosting:

1 pound of powdered sugar
1/2 cup Crisco shortening
1 Tablespoon of margarine
1/3 cup unsweetened cocoa powder
1 tsp. vanilla extract
Enough milk to make a spreading consistency

You can vary this recipe by using banana pudding, vanilla frosting (omit cocoa), top with sliced bananas and drizzle with caramel or butterscotch ice cream topping.
You can use a mixer for the frosting, but if you put it in a food processor, it will change the consistency to more of a fudge frosting.  I like it both ways. 

Spread the frosting on top and swirl the surface with the tip of a knife.  Cover with plastic wrap and refrigerate for at least 24 hours.  Serves 12.

This can be made a couple of days ahead because it keeps well.

Note:  I have found a 2% milk and the Light Cool Whip give a thinner consistency to the pudding and the results is not as good.