Chocolate Eclair Cake - cooking recipe

Ingredients

1 box whole graham crackers
2 (4 serving size) boxes instant French vanilla pudding
3 c. milk
9 oz. Cool Whip
1 can Duncan Hines homestyle chocolate frosting, slightly warm to spread easier

Preparation

In a 9 x 13-inch pan, layer graham crackers (do not crush); cover bottom of pan evenly.
Make sure they are tightly sealed; set aside.
Follow instructions on boxes of pudding, except use 3 cups of milk instead of 4.
Stir in Cool Whip.
Spread half the mixture over the crackers.
Top with another layer of crackers. Spread other half of pudding mixture over the crackers.
Add a third layer of crackers (create a tight \"lid\").
Spread chocolate frosting over the top.
Chill for at least 12 hours.