Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 3/4 oz.) pkg. French vanilla instant pudding mix
3 c. milk
1 (9 oz.) container frozen whipped topping
graham crackers

Preparation

Combine pudding mix and milk; mix well. Fold in whipped topping and beat 2 minutes at medium speed of electric mixer. Butter a 9 x 13-inch pan. Place a layer of whole graham crackers in pan. Spread half of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with a third layer of graham crackers. Pour cooled Chocolate Topping over cake. Refrigerate until ready to serve. Yield: 12 to 15 servings.