Chocolate Eclair Cake - cooking recipe

Ingredients

1 (16 oz.) box graham crackers
2 (3 1/2 oz.) boxes instant vanilla pudding
1 c. powdered sugar
1 (9 oz.) carton Cool Whip
3 c. milk
1 ready to spread chocolate icing
1 c. pecans, chopped

Preparation

Mix powdered sugar, milk and vanilla pudding until thick and smooth.
Fold in Cool Whip.
Grease 9 x 13-inch pan; lay graham crackers, covering the bottom of pan.
Spread 1/2 of pudding mix on crackers.
Top with another layer of crackers on pudding. Spread remaining pudding on crackers.
Lay crackers on pudding and spread icing on crackers.
Sprinkle with pecans (optional). Refrigerate 1 hour before serving.
Keep refrigerated.