Chocolate Eclair Dessert - cooking recipe

Ingredients

2 boxes (4 1/2 c. serving size) French vanilla instant pudding
1 (8 oz.) container Cool Whip
1 (16 oz.) container ready-to-spread chocolate frosting
1 box graham crackers

Preparation

Thaw out Cool Whip.
Mix pudding according to directions on the box.
Add Cool Whip and mix well.
Line bottom of 9 x 13-inch pan with some whole graham crackers.
Pour half of the pudding mixture over the crackers.
Put another layer of crackers on top of pudding mixture.
Then pour remainder of pudding mixture on top of the crackers.
Frost graham crackers and put them on top of the pudding mixture.
Fill in cracks with the remainder of the frosting.
Chill at least 4 to 6 hours prior to serving.
Serves 15 to 18.