Chocolate Eclair Cake - cooking recipe

Ingredients

2 boxes instant French vanilla pudding
1 lb. box graham crackers
12 oz. carton Cool Whip
3 c. milk
1 can chocolate frosting

Preparation

Mix pudding in milk; blend 2 minutes. Stir in Cool Whip.
Line a 13 x 10-inch pan with graham crackers. Spoon in half of the pudding.
Place another layer of graham crackers.
Spoon in remaining pudding mix and top with another layer of graham crackers.
Frost (frosting can be heated to make it more spreadable).
Chill for 24 hours. Cut into squares.
Top with Cool Whip.