Dorothy'S Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 (3 3/4 oz.) boxes French vanilla instant pudding
3 c. milk
1 c. powdered sugar
1 (9 oz.) carton frozen whipped topping
1 can Chocolate Frosting Supreme

Preparation

Beat pudding, sugar and milk until smooth. Fold in whipped topping.
Grease 9 x 13-inch cake pan lightly with oil.
Place a layer of whole crackers on bottom of cake pan and stand pieces around side.
Top with half of pudding mixture and add another layer of whole crackers.
Add remaining pudding mixture and finish with another layer of crackers.
Ice with chocolate frosting; sprinkle with chopped nuts, if you like.