Eclair Cake with Atene Cookies

• 2 packages (3.4 oz each) instant vanilla pudding mix  
• 3 cups milk  
• 1 (8 oz) container frozen whipped topping, thawed  
• 1 package Atene cookies
• Pillsbury Chocolate Fudge Icing

1. Prepare the Filling:
    
   • In a large bowl, whisk together the pudding mix and milk until smooth.
    
   • Fold in the whipped topping until well combined
 
2. Assemble the Cake:
    
   • In a 9x13 inch baking dish, spread a layer of Atene cookies on the bottom.
    
   • Spread half of the pudding mixture over the cookies
    
   • Top with another layer of cookies.
    
   • Spread the remaining pudding mixture over the second layer of graham crackers.
    
   • Top with a final layer of cookies
 
3. Pour the Topping:
    
   • With all the labels of the frosting removed, heat in microwave in 30 second increments until loose
    
   • Pour over the cake and spread evenly
 
4. Chill and Serve:
    
   • Refrigerate for at least 4 hours, or overnight, to set.
    
   • Cut into squares and serve chilled.

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