Eclair Torte - cooking recipe

Ingredients

3 small pkg. French vanilla instant pudding
4 1/2 c. milk
1 (12 oz.) container Cool Whip
graham crackers
1 jar hot fudge topping

Preparation

Mix pudding with milk; let it set up slightly.
Fold in Cool Whip.
In a 9 x 13-inch pan, place a layer of whole graham crackers.
Put a layer of pudding mix over it, then another layer of graham crackers, then the rest of the pudding and, finally, another layer of graham crackers.
Melt the jar of hot fudge topping a little; put on top of the graham crackers.
Refrigerate.