Chocolate Eclair Cake - cooking recipe

Ingredients

1 (6 oz.) pkg. French vanilla instant pudding
1 (9 oz.) carton Cool Whip
1 box graham crackers
3 c. milk
butter
1 container chocolate frosting

Preparation

Beat together pudding mix and milk for 2 minutes. Stir in Cool Whip. Butter 9 x 13 baking dish. Put 1 layer of graham crackers in bottom of dish. Pour 1/2 pudding mixture over crackers. Put another layer of crackers, then the other 1/2 of pudding mixture. Top with graham crackers. Spread 1 container of chocolate fudge frosting over graham crackers. Refrigerate 24 hours. Enjoy!