Chocolate Eclair Cake - cooking recipe

Ingredients

1 large or 2 small boxes instant French vanilla pudding
3 c. milk
8 oz. carton Cool Whip
1 box graham crackers
1 carton chocolate frosting, softened to pouring consistency

Preparation

Mix pudding with milk; fold in Cool Whip.
Line a 9 x 13-inch pan with graham crackers.
Spread 1/2 of pudding mixture over crackers.
Lay another layer of crackers over pudding.
Top with rest of pudding mixture.
Put another layer of crackers on top. Pour frosting over all.
Spreading to cover cake.
Refrigerate overnight.