Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 boxes French vanilla instant pudding
3 c. milk
1 (8 oz.) carton Cool Whip
1 tsp. vanilla
1 can Hershey's milk chocolate cake icing

Preparation

Mix pudding mix and milk at lowest speed on mixer until well blended.
Add Cool Whip and vanilla.
Layer graham crackers and pudding in a 9 x 13-inch pan, beginning with graham crackers. Chill about 1 hour.
Spread frosting over the top.
Refrigerate. Is best to let sit overnight before serving.