Chocolate Eclair Cake - cooking recipe

Ingredients

3 c. milk
2 pkg. French vanilla pudding
1 c. confectioners sugar
1 can chocolate frosting
1 box graham crackers
1 (8 oz.) Cool Whip

Preparation

Grease bottom of an 8 x 11-inch or 13 x 9-inch pan with margarine or Pam.
Mix milk, sugar and pudding mix together. Slowly add Cool Whip to mix.
Layer bottom of pan with graham crackers.
Pour 1/2 mixture over crackers.
Layer again with crackers.
Pour remaining mixture over crackers.
Cover top with crackers, covering top well so icing will go to the edges of pan. Refrigerate 2 hours (important).
Cover completely with chocolate frosting.
Chill several hours before cutting.