Eclair Cake - cooking recipe

Ingredients

4 small French vanilla instant puddings
1 (8 oz.) Cool Whip
1 box graham crackers
6 1/2 c. milk
2 1/2 to 3 Tbsp. cocoa
1 1/2 Tbsp. oil
1 1/2 c. powdered sugar

Preparation

Make layer of graham crackers on bottom of a 13 x 9 1/2-inch pan.
Mix pudding.
Add Cool Whip as the pudding thickens.
Put 1/2 of pudding mixture on crackers, then another layer of crackers. Pour rest of pudding; end up with crackers on top.