Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 pkg. vanilla instant pudding mix (3 3/4 oz.)
1 (9 to 12 oz.) container frozen Cool Whip
3 c. milk

Preparation

Combine pudding mix and milk; mix well.
Fold in Cool Whip and beat 2 minutes at medium speed.
Butter a 9 x 13-inch baking dish; place layer of whole graham crackers in dish.
Spread half of the pudding mixture over crackers; top with another layer of graham crackers and spread the remaining half of pudding mix, topping with third layer of graham crackers.
Pour cooled chocolate topping (recipe follows) over cake.
Refrigerate until ready to serve.