Chocolate Eclair - cooking recipe

Ingredients

1 (1 lb.) pkg. graham crackers
2 pkg. instant vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip

Preparation

Mix milk and instant pudding;
beat until thick.
Put in Cool Whip
and
mix.
Butter bottom of 13 x 9-inch pan.
Place layer of graham crackers over bottom; pour one-half of pudding, then another
layer of crackers.
Pour the rest of pudding and then layer of crackers.
Refrigerate for 2 hours.
Then spread chocolate
icing on top of last layer of crackers.
Jiffy icing works okay.