Chocolate Eclair Cake - cooking recipe

Ingredients

graham crackers
1 (6 oz.) pkg. French vanilla instant pudding
3 c. milk
1 (9 oz.) container Cool Whip

Preparation

Butter a 13 x 9-inch dish and line with whole graham crackers. Mix instant pudding with milk; beat two minutes, then fold in all the Cool Whip.
Pour a good layer over graham crackers.
Add another layer of crackers, then another of pudding.
Top with a layer of crackers.
Frost with Fudge Icing and let stand in the refrigerator all day or overnight before serving.