Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
6 oz. pkg. French vanilla pudding (instant)
3 c. milk
9 oz. Cool Whip

Preparation

Butter a 13 x 9-inch Pyrex dish.
Line with graham crackers (not crushed).
Mix together pudding and milk.
Fold in Cool Whip. Pour half of this mixture over graham crackers.
Place another layer of graham crackers over this and pour rest of the pudding mixture over crackers.
Lay a third layer of graham crackers on top.
Frost top layer with Fudge Frosting and let set all day or night in refrigerator.