Pistachio Eclair Dessert

Step 1

In a large bowl combine the milk, pudding mixes and thawed Cool Whip, whisking together until smooth and thickened.

Step 2

In a deep 9x13 pan layer as follows; graham crackers covering the bottom of the pan, 1/3 of the pudding mixture, another layer of graham crackers, 1/3 of the pudding mixture - continuing until you've made 3 layers. Place this into the fridge for 30 minutes.

Step 3

While the dessert is chilling, open the chocolate frosting. Place into a stand mixer with a whisk attachment (or use a bowl and a hand held mixer) and whip the frosting on HIGH for 1-2 minutes. This will "fluff up" the frosting a bit, giving it more air. This will make the frosting more spreadable for the top layer.

Step 4

Gently spread the whipped chocolate frosting onto the top layer of the pudding. Place in the fridge and allow to chill for another 2-3 hours.

Step 5

Cut into slices before serving. Keep covered in the fridge for up to 3 days.