Chocolate Clair Cake - cooking recipe

Ingredients

2 (3 3/4 oz.) pkg. French vanilla instant pudding mix
3 c. whole milk
1 (9 oz.) container frozen whipped topping (such as Cool Whip)
1 box graham crackers
1 can chocolate icing

Preparation

Combine pudding mix and milk, mixing well. Fold in frozen whipped topping and beat 2 minutes at medium speed with electric mixer. Butter 9 x 13-inch Pyrex dish. Place layer of whole graham crackers in dish. Spread 1/2 of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with third layer of graham crackers. Spread with chocolate icing. Refrigerate until ready to serve, overnight or at least 12 hours. Yield: 12 to 15 servings.