Pudding eclair dessert--
Line graham crackers on bottom of 9x13 pan. Mix up whatever kind of instant pudding you like using the "pie filling" recipe on the box (I think I used 3-4 pkg. instant pudding--depending on how thick you want the layers to be), add coolwhip into the prepared instant pudding--same thing, I used a 16oz tub, but you can use as much or as little as you want. Add 1/4 of pudding mixture on top of graham crackers. Add another layer of crackers and 1/4 of pudding mixture, repeat until you have 3-4 layers each of crackers and pudding. Top with plain coolwhip. Sprinkle with coconut, choc. chips, sprinkles, nuts...whatever you want or not at all. You can also put those toppings in as a layer.
One I make very often is banana cream pudding mix and I add sliced bananas and coconut. Just make sure you put bananas inside layers and not on top as they will brown.
Once all the layers are in the pan, refrigerate for at least 6hrs. The purpose is to soften the graham crackers. This is a great dessert and has so many variations and not to many mistakes could be made out of it. Enjoy
