Eclair Cake - cooking recipe

Ingredients

2 (3 oz.) boxes French vanilla instant pudding
3 c. milk
9 oz. Cool Whip
1 box graham crackers
1 container chocolate icing

Preparation

Spray a 9 x 13-inch pan.
Mix pudding, milk and Cool Whip. Place one layer of crackers in the bottom of pan. Pour 1/2 of the pudding mixture over the crackers.
Repeat the layers, ending with a layer of crackers.
Microwave the icing for 30 seconds and spread over the crackers.
Refrigerate for 24 hours before serving.