Eclair Cake - cooking recipe

Ingredients

2 pkg. French vanilla instant pudding
3 c. milk
8 oz. Cool Whip
1 can fudge chocolate icing
graham crackers

Preparation

Mix vanilla pudding with the milk with a spoon or wire whisk. Blend in the Cool Whip.
Line a 9 x 13-inch glass baking dish with graham crackers, bottoms and sides.
Put half of the filling on top of the crackers, another layer of crackers, remaining pudding and layer of crackers.
Spread fudge chocolate icing on top and refrigerate.
Take from refrigerator 10 minutes before serving.