Eclair Cake - cooking recipe

Ingredients

2 (3.4 oz.) boxes vanilla instant pudding
1 (16 oz.) container Cool Whip
1 box graham crackers
1 can milk chocolate ready to spread icing

Preparation

Mix the pudding with 3 cups of milk; add the Cool Whip.
In a 13 x 9-inch pan, put layer of graham crackers.
Add on top half of the pudding mixture.
Add another layer of graham crackers and remaining pudding mixture.
Add last layer of graham crackers and spread icing over top.
Refrigerate 4 to 5 hours.
Keeps very well.