This no-bake eclair cake is more of a dessert than a cake, but I didn't come up with the recipe or the name. While this may not be the kind of thing you choose to serve foodies, I love it nonetheless. And I'm not embarrassed to say that. :-)
2 (3.4 oz) packages vanilla instant pudding
3 1/2 cups milk
12 oz. package Cool Whip
2 (14.4) oz packages graham crackers
6 tablespoons butter
6 tablespoons milk
6 tablespoons cocoa
2 cups powdered sugar
Blend milk and vanilla pudding mix for about 2 minutes. Fold in Cool Whip. In a 9 x 13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. Pour half of pudding/Cool Whip mixture on top and level. Put another layer of graham crackers to cover entire surface. Cut and shape graham crackers accordingly. Put the second half of pudding/Cool Whip mixture on top and level. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
For the frosting: microwave butter and milk just enough so that they are melted together. You do not need to
boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of
graham crackers and smooth out nicely. Refrigerate overnight and dig in!
Recipe from Chef in Training at http://www.chef-in-training.com/2010/08/eclair-cake/