Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 3/4 oz.) French vanilla instant pudding
3 c. milk
1 (8 oz.) Cool Whip
graham crackers

Preparation

Mix milk and pudding.
Fold in Cool Whip.
Beat for 2 minutes at medium speed.
Spray 9 x 13-inch Pyrex dish with Pam nonstick. Layer bottom of Pyrex dish with whole graham crackers.
Spread 1/2 of pudding mixture over the crackers.
Add another layer of whole graham crackers, then spread remaining pudding mixture.
Top with another layer of whole graham crackers.
Pour cooled icing over cake.
Refrigerate.