Eclair Cake - cooking recipe

Ingredients

graham crackers
2 small pkg. French vanilla instant pudding
1 (8 oz.) carton Cool Whip
4 c. milk
1 (16 oz.) pkg. chocolate frosting

Preparation

Butter bottom of 9 x 13-inch pan.
Line bottom of pan with whole crackers.
Mix 1 package pudding with 2 cups milk.
Fold in 4 ounces Cool Whip over crackers.
Add another layer of crackers and repeat.
Add a third layer.
Frost with chocolate frosting, stirred gently.
Chill for several hours.