Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 (3 1/2 oz.) boxes French vanilla instant pudding
3 1/2 c. milk
1 large Cool Whip

Preparation

Line bottom of 9 x 13-inch pan with whole graham crackers. Prepare pudding according to package directions using 3 1/2 cups milk.
Fold topping into prepared pudding.
Spread half of pudding mixture over graham crackers.
Put on another layer of crackers, then remainder of pudding mixture.
Top with another layer of crackers.
Refrigerate for 2 hours, then frost with chocolate icing (1 can of milk chocolate icing or Chocolate Glaze).