Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small boxes instant vanilla pudding
1 container chocolate frosting
12 oz. Cool Whip
3 1/4 c. milk

Preparation

Beat pudding and milk together until thick.
Fold in Cool Whip.
Layer unbroken graham crackers on bottom of a 9 x 13-inch cake pan.
Put on 1/2 of pudding mixture.
Add another layer of graham crackers and remaining pudding.
Cover with last layer of graham crackers and carefully frost the top.
Refrigerate for 3 to 4 hours before serving.
The graham crackers will soften and this will be easily cut and served.