Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small pkg. French vanilla instant pudding mix
3 1/2 c. milk
8 oz. Cool Whip
1 can chocolate fudge frosting

Preparation

Line bottom of 9 x 13-inch pan with graham crackers.
Mix 2 packages jello pudding mix with 3 1/2 cups milk.
Fold in Cool Whip.
Spread 1/2 jello mixture over graham crackers.
Top with another layer graham crackers and spread other half of jello pudding mixture over that.
Cool in refrigerator at least 2 hours. Do not cover pan with Saran Wrap or waxed paper.
Spread frosting over top and refrigerate.
Should be made at least 24 hours ahead of time.