Chocolate Éclair Torte

1 (16 oz.) tub Cool Whip®                                         18 whole graham crackers

4 (3 ½ oz.) each instant French vanilla pudding mix 5 c. milk

4 pkg. Knox gelatin packets                                       1 c. water

1 can chocolate fudge frosting                                   6 maraschino cherries, halved

Layer graham crackers in bottom of 9×13” pan. Combine Knox gelatin packets with water and microwave for 2 minutes; set aside. Mix pudding with milk until blended. Fold in cool whip. Add gelatin/water mixture. Place ½ filling on crackers. Add another layer of graham crackers. Add remaining filling and another layer of crackers. Melt frosting and spread over top cracker layer. Garnish with cherry halves.

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