Chocolate Eclair "Cake" - cooking recipe

Ingredients

1 box graham crackers
2 small or 1 large pkg. vanilla instant pudding
3 c. milk
8 to 9 oz. Cool Whip, thawed
1 can milk chocolate frosting

Preparation

Line bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding and milk; fold in Cool Whip.
Spoon half of pudding mixture over graham crackers.
Repeat layer of graham crackers and remaining pudding mixture.
Top pudding with third layer of whole graham crackers.
Set can of chocolate frosting in hot water for a few minutes to make it easier to spread.
Spread frosting over top layer of graham crackers.
Refrigerate 3 to 4 hours or overnight before serving.