Chocolate Eclair - cooking recipe

Ingredients

1 box graham crackers
2 boxes instant vanilla pudding
2 1/2 c. milk
1 (9 oz.) carton Cool Whip

Preparation

Beat together pudding and milk.
Fold in Cool Whip.
Line 9 x 13-inch pan with graham crackers, sides with one-quarter piece of cracker.
Put half of pudding on top of crackers.
Cover with crackers.
Spread chocolate frosting on top.
Refrigerate about 24 hours.