Caleb isn't a big cake person, so this year instead of a birthday cake he requested this eclair cake. My mom has been making this dessert since I was little, and I love it. It doesn't take long to make it, but because it has to chill for at least 8 hours, it's perfect for putting together in the morning, sticking it in the fridge, and forgetting about it until after dinner.
Eclair Cake1 (14-16 oz) box of whole graham crackers
2 packages instant vanilla pudding
3 cups cold milk
1 (8 oz) tub of Cool Whip, thawed
for the topping
1 cup sugar
1 stick butter
1/3 cup milk
1/2 cup chocolate chips
Add the milk to the two packages of vanilla pudding. Whisk by hand several minutes, until pudding thickens up. Fold in the Cool Whip. In a 9x13 pan, place enough of the graham crackers to cover the bottom of the pan. Layer half of the pudding mixture on top, then add another layer of graham crackers. Spread the remaining pudding over the graham crackers, and top with another layer of graham crackers.
To make the topping, in a small saucepan combine sugar, butter, and milk. Stir constantly. Bring to a boil and boil for one minute. Remove from heat and stir in the chocolate chips until melted and smooth. Spoon chocolate topping over the top layer of graham crackers. Cover and refrigerate at least 8 hours. Serves 12.
source: recipe from my mom