Eclair Cake - cooking recipe

Ingredients

honey graham crackers
2 French vanilla instant pudding
3 c. milk
1 large carton Cool Whip
1 can Pillsbury milk chocolate icing *

Preparation

Layer bottom of a 9 x 13-inch pan with honey graham crackers. Mix instant pudding with milk and Cool Whip.
Pour on top of grahams.
Let set up (in refrigerator) for 10 minutes.
Put another layer of graham crackers on top.
Let set for 10 minutes, again in refrigerator.
Ice with Pillsbury milk chocolate icing.
Keep chilled for several hours before serving.