Eclair Dessert - cooking recipe

Ingredients

3 small pkg. French vanilla instant pudding
4 1/2 c. milk
12 oz. Cool Whip
graham crackers

Preparation

Beat pudding and milk at low speed until thickened.
Add 8 ounces of the Cool Whip; blend in.
In a 9 x 13-inch pan, layer with graham crackers; spread 1/3 of the pudding mixture over crackers.
Repeat twice.
Top with 4 ounce layer of Cool Whip. Sprinkle with a few graham cracker crumbs.
Drizzle with chocolate syrup.
Chill well.