Chocolate Eclair Cake - cooking recipe

Ingredients

14 graham crackers
2 small instant vanilla puddings
3 c. milk
1 (8 oz.) Cool Whip
1 can milk chocolate frosting
3 tsp. milk

Preparation

Line a 9 x 13-inch pan with graham crackers.
Mix pudding with 3 cups milk and add frozen Cool Whip.
Pour 1/2 of the pudding mixture over crackers.
Add another layer of crackers.
Add remaining pudding.
Top with a layer of crackers.
Mix can of frosting with 3 teaspoons milk.
Spread on top.
Refrigerate 12 to 24 hours.
Can be frozen.
Other flavors of pudding may be used.