Eclair Cake - cooking recipe

Ingredients

graham crackers
3 c. cold milk
3 pkg. French vanilla instant pudding (small boxes)
1 (8 oz.) carton Cool Whip
1 tub chocolate frosting

Preparation

Beat milk and pudding until thick.
Add Cool Whip and blend well.
Place a layer of graham crackers in a 9 x 12-inch pan. Pour mixture over crackers.
Add another layer gently over the pudding, forming the top of the cake.
Spread icing on these crackers.
Best when refrigerated overnight.