Grahams Eclair - cooking recipe

Ingredients

1 box graham crackers (chocolate or regular)
2 small boxes banana instant pudding
chocolate icing (Betty Crocker or Duncan Hines)
3 c. cold milk
8 oz. Cool Whip topping

Preparation

Layer graham crackers in a 9 x 13-inch pan.
Beat banana pudding with milk until it thickens.
Fold container of whipped topping into banana pudding and pour over grahams.
Top with another layer of grahams and ice with chocolate icing, filling all cracks.
Refrigerate overnight or for several hours until grahams are soft.
Cut in small servings.
Rich!
Keep refrigerate until served.