Eclair Cake - cooking recipe

Ingredients

2 (3 3/4 oz.) boxes French vanilla instant pudding mix
3 c. cold milk
1 (12 oz.) container frozen whipped topping, thawed
1 (16 oz.) box graham crackers
1 can or 1 recipe spreadable chocolate icing

Preparation

Mix pudding and milk.
Fold in whipped topping (Cool Whip). Layer whole crackers in bottom of 9 x 13-inch cake pan.
Add half the pudding mixture.
Add another layer of crackers and the rest of the mixture.
Top with a layer of crackers and cover top with chocolate icing.
Chill and keep refrigerated.