Chocolate Eclair Cake - cooking recipe

Ingredients

1 box honey graham crackers
2 pkg. French vanilla instant pudding
3 1/2 c. milk
1 container Cool Whip
1 can chocolate frosting

Preparation

Butter bottom of 9 x 13-inch pan.
Line with grahams.
Make pudding using 3 1/2 cups milk.
Add Cool Whip and mix.
Pour half of mixture over crackers.
Add another layer of grahams and pour remaining mixture over these grahams.
Add top layer of grahams and spread frosting over them.
Refrigerate 24 hours before serving.