Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
3 small boxes instant French vanilla pudding
4 1/2 c. milk
12 oz. container Cool Whip
1 can chocolate icing

Preparation

Mix pudding and milk.
Fold in Cool Whip.
Line a 9 x 13-inch pan with graham crackers.
Pour 1/2 of pudding mix over graham crackers.
Do another layer of graham crackers and pour rest of pudding mix.
Top with layer of graham crackers and put icing on. Put in refrigerator for 5 or 6 hours before serving.