Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 1/2 oz.) boxes French vanilla pudding
3 c. milk
8 oz. Cool Whip
1 (1 lb.) box graham crackers
1 can chocolate frosting

Preparation

Layer uncrushed graham crackers in bottom of 9 x 13-inch pan. Mix together pudding and milk.
Fold in Cool Whip.
Pour half of pudding mixture over graham crackers.
Add another layer of uncrushed graham crackers over pudding.
Then add rest of pudding on top.
Then add another layer of graham crackers.
Cover with chocolate frosting.
Refrigerate or freeze for 24 hours.
Serves 12 to 16.