Chocolate Eclair Cake - cooking recipe

Ingredients

2 pkg. French vanilla instant pudding (3 1/2 oz. size)
3 c. cold milk
8 oz. Cool Whip
graham crackers
chocolate frosting

Preparation

Whip up instant pudding using 3 cups milk.
When it is thick, fold in Cool Whip.
Line oblong pan with a layer of graham crackers.
Pour half the pudding mixture over crackers.
Put another layer of graham crackers over poured pudding and pour remaining pudding mixture over these crackers.
Cover with another layer of graham crackers and chill overnight.
Before serving, frost cake with chocolate frosting (ready made).