No-Bake Lemon Eclair Cake

Ingredients:

• 1 box graham crackers 14.4 oz
• 2 boxes instant lemon pudding 3.4 oz each
• 3 cups milk
• 1 container Cool Whip 8 oz, thawed
• 1 can lemon frosting 16 oz

Directions:

1. Prep a 9×13 pan with cooking spray. Line with graham crackers.
2. Mix pudding with milk; beat for 2 minutes. Fold in Cool Whip.
3. Layer half the pudding mix over crackers, add another layer of crackers, then the remaining pudding. Top with last crackers.
4. Warm frosting in microwave 30-40 seconds and pour over the top.
5. Chill for at least 12 hours.