Eclair Cake - cooking recipe

Ingredients

1 large or 2 small boxes vanilla instant pudding
2 c. milk
1 (1 lb.) box graham crackers
1 (9 oz.) bowl nondairy whipped topping
1 can fudge frosting

Preparation

Prepare pudding with milk according to package directions. Fold in whipped topping.
Cover bottom of 9 x 13-inch baking pan with layer of cracker squares; cover with half of pudding mixture, then crackers.
Spread remaining pudding on top and cover with more crackers.
Frost with fudge frosting.
Chill.
Cut in squares.