Chocolate Eclairs - cooking recipe

Ingredients

13 oz. Cool Whip
2 pkg. French vanilla instant pudding
2 1/2 c. milk
1 box Keebler honey graham crackers (Keebler only!)
1 can sour cream chocolate frosting

Preparation

In a 9 x 13-inch pan, put down one layer of whole crackers. Mix pudding and milk. Add Cool Whip to mixture and mix well until thickened. Pour 1/2 of mixture over first layer of crackers. Add another layer of crackers. Pour remaining mixture on top. Add another layer of crackers and spread 1/2 of the icing over the top layer of crackers. Icing will need to be soft. Refrigerate for several hours to allow crackers to soften.