Chocolate Eclair Cake - cooking recipe

Ingredients

2 (4 oz.) Jell-O instant vanilla pudding
1 box honey graham crackers
1 container milk chocolate icing
1 (8 oz.) container Cool Whip topping, thawed
3 c. milk

Preparation

Combine pudding mix and milk in a large bowl.
When the pudding begins to thicken, add Cool Whip.
Mix well.
In the bottom of a 9 x 13-inch pan, put a layer of graham crackers.
On top of the crackers, put 1/2 of the pudding mixture, another layer of graham crackers, the rest of the pudding and a third layer of graham crackers.
In a smaller bowl, combine the chocolate icing and 2 tablespoons of milk.
Mix well and spread the icing on the third layer of graham crackers.
Refrigerate.