Chocolate Eclair Cake - cooking recipe

Ingredients

1 large Cool Whip
2 boxes instant French vanilla pudding
3 c. milk
graham crackers
1 1/2 to 2 c. powdered sugar
1 tsp. vanilla
2 Tbsp. cocoa
2 Tbsp. oil

Preparation

In large bowl, mix pudding and 3 cups of milk until thickened, then fold in Cool Whip.
In 13 x 9-inch pan, layer first graham crackers (flat) and a layer of pudding, a layer of graham crackers, a layer of pudding and a layer of crackers.
Spread icing over the top.
Refrigerate overnight or at least 8 hours.