Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 pkg. instant French vanilla pudding
3 c. cold milk
1 (9 oz.) whipped topping
1 can prepared chocolate icing or 1 batch homemade icing

Preparation

Spray or grease 9 x 13-inch pan.
Lay one layer of graham crackers to cover bottom of pan.
Mix pudding and milk; add whipped topping.
Place half of pudding mix on cracker layer. Cover with another layer of crackers, rest of pudding and more crackers.
Refrigerate at least 1 hour until set.
Frost. Refrigerate overnight or 24 hours.
Cut through all layers and serve small (rich).