eclair cake

ingredients:
graham crackers (1 box for a 13x9 pan )
instant vanilla pudding (sugarfree works well)
very cold milk (skim works)
1 8oz tub coolwhip, thawed
2 squares baker's chocolate

supplies & equipment
microwave, microwavable cup, deep mixing bowl, wire whisk (or silicone paddle), 13x9 pan with a cover (or lots of plastic wrap)

directions:
cover the bottom of the pan with a single layer of graham crackers (you may have to break a few to do this). set aside.

in a deep mixing bowl, whisk together the instant vanilla pudding and cold milk. it will be rather thick looking -- just mix until it is smooth. once you have it well blended, fold in HALF of the cool whip, and mix well. remember to scrape the sides and bottom of the bowl as you mix.

spread about half of this over the bottom layer of graham crackers; add another layer of graham crackers, then spread the rest of the pudding mix over this.

add a last layer of graham crackers. now for the fun part.

put a half cup of coolwhip and the two blocks of baker's chocolate, in the microwavable cup. micro on MEDIUM until the chocolate is softened enough to mix. (the cool whip will liquify and look kind of gross ... don't panic.) remove the cup from the microwave, and mix carefully (you don't want to splatter this stuff). once you have it well blended and smooth, fold in the rest of the coolwhip and mix well.

spread this over the top layer of graham crackers. cover well, and chill in the refrigerator for two hours (overnight is even better).

you can substitute graham cracker crumbs if you are making individual desserts in cups. it's just challenging to spread the pudding over the crumbs.