Chocolate Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers (3 pkg.)
2 pkg. instant vanilla pudding
1 (8 oz.) Cool Whip
1 can chocolate frosting (fudge)
3 c. milk

Preparation

Grease 12 x 8-inch Pyrex pan.
Mix pudding with milk.
Blend pudding and Cool Whip.
Line Pyrex with graham crackers.
Spread 1/3 pudding mix on crackers.
Add second layer of crackers.
Top with 1/3 pudding mix.
Third layer of crackers.
Top with final 1/3 pudding mix.
Fourth layer of crackers.
Freeze one hour and frost with chocolate frosting.
Freeze at least 2 days.
Cover.
Thaw to serve.