Chocolate Eclair Cake - cooking recipe

Ingredients

graham crackers
2 (3 oz.) pkg. vanilla instant pudding
3 c. milk
14 oz. Cool Whip
1 can fudge chocolate frosting

Preparation

Butter 13 x 9-inch dish. Layer whole dish with graham crackers. (Be sure bottom is completely covered.) Mix together instant pudding and milk. Refrigerate for 10 to 15 minutes. Fold in Cool Whip. Put 1/2 pudding on graham crackers, then another layer of crackers and remaining pudding. Top with another layer of crackers. Spread on frosting. Refrigerate at least 24 hours.