YUM ALERT: Chocolate Eclair Cake

This recipe makes me really happy — this comment on the link I found the recipe on? NOT SO MUCH >>

“Can I use something else other than Cool Whip? They don’t sell those around in my country, but I really really want to make these. Can you think of a substitute?”

WHAT KIND OF COUNTRY DOESN’T HAVE COOL WHIP ?!? They obviously don’t have Family Guy either, then.

Chocolate Eclair Cake // Recipe & image via BakingJunkie

1 Box graham crackers (not all will be used)
2 large boxes (5.1 oz) vanilla instant pudding
2 ½ cups skim milk
16 oz reduced fat or fat free cool whip
1 container chocolate frosting

Line the bottom of a 9 x 13 inch pan with graham crackers. You will need to break some up to fit the edges. In a medium sized bowl combine pudding, milk and cool whip. Spread half the pudding mixture over the graham crackers. Cover with another layer of graham crackers, the remaining pudding mixture, and top with final layer of graham crackers. Remove aluminum top of frosting and place in microwave for 45-60 seconds, until it becomes melted and thin. Pour over top of cake. Refrigerate for 12 hours before serving.