Eclair Cake 🍰

Ingredients:
• 22 and 1/2 low-fat graham cracker sheets
• 12 oz fat-free whipped topping (I used Kroger but the Cool Whip brand is lower in points and what I prefer to use)
• 1 package sugar-free, fat-free, chocolate pudding and pie mix
• 2 packages of sugar-free, fat-free vanilla pudding and pie mix
• 4 1/2 cups skim milk, divided

1. Mix together vanilla pudding mix and 3 cups of milk.
2. Let set for 2 minutes.
3. Fold in whipped topping.
4. Lay 8 graham crackers in the bottom of a 13X9 inch pan.
5. Cover with half of the vanilla pudding mixture.
6. Top with another layer of graham crackers and cover those with the remaining vanilla pudding mixture.
7. Top with a final layer of graham crackers.
8. Mix together the chocolate pudding mix and the remaining 1 1/2 cups milk, let set for two minutes.
9. Pour chocolate pudding over graham crackers.
10. Refrigerate for 6 hours or overnight.

HOW DO I MAKE MY CHOCOLATE ECLAIR DESSERT?

1. Mix together vanilla pudding mix and 3 cups of milk.
2. Let set for 2 minutes.
3. Fold in whipped topping.
4. Lay 8 graham crackers in the bottom of a 13X9 inch pan.
5. Cover with half of the vanilla pudding mixture.
6. Top with another layer of graham crackers and cover those with the remaining vanilla pudding mixture.
7. Top with a final layer of graham crackers.
8. Mix together the chocolate pudding mix and the remaining 1 1/2 cups milk, let set for two minutes.
9. Pour chocolate pudding over graham crackers.
10. Refrigerate for 6 hours or overnight.