Eclair Cake - cooking recipe

Ingredients

graham crackers
2 (3 oz.) pkg. French vanilla instant pudding
3 c. milk
8 oz. Cool Whip
Betty Crocker canned chocolate frosting

Preparation

Place one layer of graham crackers in a 13 x 9-inch pan (ungreased).
Mix puddings with 3 cups milk.
Add Cool Whip.
Put 1/2 of mixture on graham crackers.
Add another layer of crackers; top with remaining mixture.
Add another layer of crackers.
Put in freezer for a couple of hours or overnight, then frost. Refrigerate.