Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small boxes vanilla instant pudding mix
3 c. milk
1 c. confectioners sugar
1 (8 oz.) bowl Cool Whip
1 can milk chocolate frosting

Preparation

Beat pudding, sugar and milk until smooth.
Fold in Cool Whip. Lightly butter a 9 x 13-inch pan.
Place a layer of whole graham crackers on bottom.
Top with half of the pudding mixture.
Add another layer of crackers and the rest of the pudding mixture. Cover with another layer of crackers.
Spread chocolate frosting on top of crackers.
Refrigerate for at least 4 hours before serving.
Keep refrigerated.