Chocolate Eclair Cake - cooking recipe

Ingredients

2 boxes (4 oz. each) instant French vanilla pudding
1 container (12 oz.) nondairy whipped topping
1 pkg. (16 oz.) graham crackers
1 container (16 oz.) ready to spread chocolate fudge frosting
3 c. milk

Preparation

In a medium bowl, mix pudding and milk.
Beat on low speed about 2 minutes.
Fold in whipped topping.
In a 9 x 13-inch baking dish, layer graham crackers, half of the pudding mixture, another layer of crackers and the remaining pudding mixture.
Top with a third layer of crackers.
Spread frosting on top. Refrigerate 12 hours before serving.