Chocolate Eclair Cake - cooking recipe

Ingredients

2 small boxes instant vanilla pudding
2 c. cold milk
1 (8 oz.) container whipped topping
1 (16 oz.) can chocolate fudge icing (or use Eclair Topping)
1 box (approximately) graham crackers

Preparation

Mix instant pudding and milk.
Beat for 1 minute only.
Add whipped topping; mix well.
Layer whole (not crushed) graham crackers in bottom of 9 x 13-inch pan.
Spread 1/2 pudding mixture on top; repeat.
Add one more layer graham crackers.
Gently spread frosting on top of crackers.
Refrigerate 10 to 12 hours.