Chocolate Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 (3 oz. size) boxes instant vanilla pudding
1 (8 oz.) container Cool Whip, thawed
1 (16 oz.) can chocolate frosting

Preparation

Butter bottom of a 9 x 13-inch pan.
Line bottom of pan with graham crackers.
Prepare pudding with 3 1/2 cups milk and beat until thick.
Carefully fold in Cool Whip.
Spread 1/2 of pudding mixture over crackers.
Cover with another layer of graham crackers.
Pour the rest of pudding mixture over crackers.
Cover with another layer of graham crackers.
Cover pan with plastic wrap or wax paper.
Chill 2 hours.