Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 1/2 oz.) pkg. French vanilla instant pudding
3 c. milk
12 oz. Cool Whip
1 box graham crackers
1 container milk chocolate icing

Preparation

Mix together pudding and milk until blended.
Add Cool Whip and beat with electric mixer at high speed until thick.
In a 13 x 9 x 2-inch pan, place a layer of whole graham crackers.
On top of crackers, place 1/2 of pudding mixture.
To the top of this, add another layer of crackers.
Add remaining pudding mixture and top with a final layer of crackers.
Chill for 15 to 20 minutes.
Ice with milk chocolate icing.
Keep refrigerated.