Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham cracker
2 pkg. instant french vanilla pudding
3 C. whole or 2% milk
1 8 oz. cool whip
1 container milk chocolate frosting

Preparation

Line 9 x 13 baking dish with 1/3 of graham crackers.
Mix together pudding and milk until thickened.
Fold in cool whip and mix well.
Spread half of pudding mixture on top of graham crackers.
Put another layer (1/3)
of graham crackers and remaining half of pudding.
Top with last third of graham crackers.
Refrigerate for 2 hours.
Then frost with chocolate icing, sealing edges.
Refrigerate overnight.