Chocolate Eclair Cake - cooking recipe

Ingredients

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

Preparation

Butter 9 x 13-inch pan.
Cover bottom of pan with a layer of uncrumbled graham crackers.
Mix pudding with milk and Cool Whip. Pour 1/2 pudding mixture over bottom layer of crackers.
Repeat a layer of crackers; pour remaining pudding over crackers.
Top pudding with third layer of crackers.
Spread chocolate butter icing over top layer of crackers.
Chill at least 24 hours (for crackers to soften) before serving.