Eclair Dessert - cooking recipe

Ingredients

2 c. milk
1 (4 3/4 oz.) pkg. vanilla pudding (not instant)
1 (8 oz.) carton thawed whipped topping
14 sq. graham crackers (2 x 2 1/2-inch)
1/2 can chocolate frosting

Preparation

Combine milk and pudding in pan and cook according to package directions.
Cool.
Layer half of graham cracker squares in bottom of 13 x 9-inch baking dish, breaking crackers as necessary.
Fold whipped topping into cooled pudding.
Spoon half pudding mixture over first layer of graham crackers.
Spread evenly.
Repeat layer of graham crackers and pudding.
Top with layer of graham crackers and spread frosting evenly over them.
Cover and refrigerate at least 4 hours or overnight.