Eclair Cake - cooking recipe

Ingredients

1 pkg. instant vanilla pudding
2 c. milk
graham cracker squares
1 (9 1/2 oz.) container nondairy whipped topping
1 (16 1/2 oz.) can fudge frosting

Preparation

Prepare pudding according to package directions, using the 2 cups of milk.
Mix with nondairy whipped topping.
Cover bottom of a 9 x 13-inch pan with layer of graham cracker crumbs.
Place 1/2 of pudding mixture on crackers.
Top with second layer of crackers.
Add remainder of pudding.
Top with a third layer of cracker crumbs.
Frost with fudge frosting.
Chill thoroughly before serving.
Can be frozen.