Chocolate Eclair - cooking recipe

Ingredients

2 pkg. French vanilla instant pudding
1 (8 oz.) carton Cool Whip
3 c. milk
1 lb. box graham crackers

Preparation

Grease 9 x 13-inch pan with oleo; place layer of crackers on bottom of pan.
Mix pudding with milk and stir until it thickens, then mix in Cool Whip.
Pour half of pudding mixture over first layer of crackers, then add another layer of crackers, then rest of pudding.
Top with another layer of crackers.
Refrigerate overnight, then put on a layer of chocolate icing.
Refrigerate for 24 hours.
Good for when you need to make ahead of time.