Chocolate Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 small pkg. instant French vanilla pudding
3 c. half and half
8 oz. thawed Cool Whip
any can of chocolate icing

Preparation

Lightly butter 9 x 13-inch Pyrex dish and line bottom of pan with layer of graham crackers.
Fill in empty spaces with crackers, too.
Prepare instant pudding according to directions, but use only 3 cups of half and half.
Fold pudding into thawed Cool Whip.
Pour 1/2 mixture
over graham crackers.
Place another layer of crackers on top of pudding, then pour other 1/2 of mixture.
Place another layer of graham crackers on top. Refrigerate for 2 hours.
Spread icing on top layer of crackers and refrigerate another 2 hours.