Chocolate Eclair Cake - cooking recipe

Ingredients

2 small boxes French vanilla instant pudding
2 3/4 c. cold milk
1 (12 oz.) Cool Whip, thawed
1 can chocolate fudge icing
1 box graham crackers

Preparation

Line a 9 x 13-inch pan with crackers, including up the sides of pan.
Mix pudding with milk; beat one or two minutes.
Mix in Cool Whip.
Layer pudding mix and more crackers, ending with crackers.
Put opened can of icing in microwave for 1 minute on high heat.
Pour icing on top of crackers and spread to edges. Refrigerate for 8 hours.
Store in refrigerator.
Serves 6 to 8.