Chocolate Eclair Cake - cooking recipe

Ingredients

1 (14.4 oz.) honey graham crackers
2 (3.4 oz.) pkg. French Vanilla instant pudding mix
3 c. milk
1 (12 oz.) container frozen whipped topping (thawed)
1 (16 oz.) container ready to spread chocolate frosting

Preparation

Line bottom of an ungreased 13x9 inch baking dish with 1/3 honey grahams crackers. Whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens. Spread half of pudding mixture over graham crackers. Repeat layers with 1/3
of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread
with chocolate frosting. Cover and chill 8 hours.