Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small boxes French vanilla instant pudding
1 large carton Cool Whip
3 c. milk
Hershey chocolate bars or chocolate frosting

Preparation

Butter a 9 x 13-inch pan.
Line bottom of pan with whole crackers.
Mix pudding and milk; beat at medium speed until thick. Fold in Cool Whip; mix until blended.
Pour 1/2 of pudding mixture over crackers.
Add another layer of crackers then the rest of the pudding mixture.
Top with a layer of whole crackers.