Chocolate Eclair - cooking recipe

Ingredients

1 box graham crackers
2 (3 1/2 oz.) boxes vanilla instant pudding
3 c. milk (whole or skim)
8 oz. Cool Whip, softened in refrigerator
1 container chocolate frosting

Preparation

Combine the instant pudding and milk, then add the Cool Whip; stir.
Line the bottom of a 9 x 13-inch dish or pan with graham crackers. Spread 1/2 of the pudding mixture on top and add another layer of graham crackers.
Pour on the rest of the pudding. Finish with a layer of grahams on top.
Add 3 tablespoons milk to the chocolate frosting and stir together.
Spread icing on top of the layer of graham crackers. Cover and chill at least 12 hours before serving.