Chocolate Eclair Cake - cooking recipe

Ingredients

3 c. milk
2 small boxes French vanilla instant pudding
1 (8 oz.) carton Cool Whip
2/3 (1 lb.) box graham crackers
1 can chocolate ready to spread frosting

Preparation

Mix milk and pudding following directions on box.
After pudding sets, fold in Cool Whip.
Butter bottom of 9 x 13-inch pan. Line with whole graham crackers. Layer on 1/2 of pudding, another layer of crackers and a layer of the remaining pudding. Top with graham crackers. Frost and refrigerate for 24 hours.