Chocolate Eclair Cake - cooking recipe

Ingredients

8 oz. container Cool Whip
3 1/2 c. milk
3 boxes (3.9 oz.) vanilla instant pudding
1 box graham crackers
1 container chocolate icing

Preparation

Mix milk with pudding.
Then add Cool Whip.
Stir until smooth.
Use a 9 x 13-inch pan.
Layer the bottom of pan with graham crackers.
Pour half of pudding on graham crackers and then put another layer of graham crackers.
Pour the rest of mixture on these.
Put last layer of graham crackers on.
Heat chocolate icing for 30 seconds in microwave, then ice the top of graham crackers.
Refrigerate.