Eclair Cake - cooking recipe

Ingredients

1 (1 lb.) box graham crackers
2 (3 oz.) boxes instant vanilla pudding
3 1/2 c. milk
1 (9 oz.) Cool Whip
1 can chocolate frosting

Preparation

Butter a 9 x 13-inch pan and line with a single layer of graham crackers.
Add milk to pudding and beat as box directs. Fold Cool Whip into pudding.
Spread 1/2 pudding mixture over crackers.
On top of pudding, add another layer of graham crackers.
Put remaining pudding on top of crackers.
Put one last layer of crackers on and spread frosting to desired thickness. Refrigerate overnight.
Cut into squares.