Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small pkg. instant French vanilla pudding
3 1/3 c. cold milk
1 (9 oz.) Cool Whip

Preparation

Beat milk and pudding 2 minutes.
Fold in Cool Whip.
Put graham crackers in bottom of pan; cover with 1/2 pudding mixture, then put layer of graham crackers on top of that.
Then add other 1/2 of the pudding mixture, ending with graham crackers. Refrigerate 2 hours.
Frost with chocolate frosting (make your own or use a chocolate frosting from a can).
Refrigerate 24 hours.