Chocolate Eclair Cake - cooking recipe

Ingredients

2 boxes instant French vanilla pudding
2 c. milk
1 (16 oz.) carton Cool Whip
1 can ready to spread chocolate frosting
1 box graham crackers

Preparation

Put a layer of graham crackers on bottom of a 9 x 13-inch Pyrex dish. Mix pudding mix with milk.
Beat with mixer on low speed until thick. Fold in Cool Whip.
Put pudding mix on top of crackers, then layer crackers again. Refrigerate overnight. Spread chocolate frosting on top. Ready to serve.