Graham Cracker Eclair Cake, courtesy of Kraft Foods

It's incredibly easy to make and even easier to scarf down an entire pan:

15 Honey Maid Honey Grahams, broken in half (30 squares), divided
1-1/2 cups milk
1 pkg. (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 cup chocolate ready-to-spread frosting

ARRANGE 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. until thickened. Gently stir in whipped topping with wire whisk until well blended.

SPREAD half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.

REFRIGERATE at least 3 hours. Spread with chocolate frosting just before serving.