Judy'S Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 3/4 oz.) pkg. instant vanilla pudding
2 c. cold milk
1 (12 oz.) carton Cool Whip
1 box graham crackers
1 can ready to spread chocolate frosting

Preparation

Mix pudding and milk; beat 1 minute.
Fold in Cool Whip.
Line bottom of 9 x 13-inch pan with crackers (whole).
Spread half of filling.
Top with another layer of crackers.
Place remaining filling on top and then another layer of crackers.
Gently spread top with frosting.
Refrigerate 12 to 24 hours.
Makes 16 servings.