This is simply the best Chocolate Eclair Cake recipe I have ever tried.  The saltine crackers seem really strange, but they come out just like the pastry in a regular eclair!  It is unbelievable.  You can use regular saltines if you don't have the unsalted tops handy, it comes out pretty good, not too salty, but I figure the extra salt is something I don't need.  Everytime I take this to a party I take a dozen copies of the recipe with me, and then I have to email the folks that didn't get a copy.  It really is a big hit.

Try it & you won't be disappointed!!!

CHOCOLATE ÉCLAIR CAKE

Ingredients:

2- 3 ¼ oz pkgs of Vanilla Instant Pudding

 2 ½ cups of cold milk

1 tsp Vanilla extract

Unsalted top saltine crackers (can used regular ones)

1 large container of Cool Whip

1 container ready-made Chocolate Icing

Directions:

Grease a 9x13 pan lightly with butter.  Line with whole saltine crackers, trim to fit.

Beat milk and pudding together well.   Add vanilla and beat well.  Then fold in Cool Whip and gently beat.

Pour ½ of the mixture over the crackers.  Place another layer of crackers.   Pour the remaining mixture.  Place a final layer of crackers. 

Melt the chocolate icing in the microwave slightly – about 30 seconds or so.  Pour the icing on top of the crackers.  Refrigerate for at least 12 hours.