Chocolate Eclair Cake - cooking recipe

Ingredients

graham crackers
3 small boxes instant vanilla pudding
4 c. milk
1 (8 oz.) carton Cool Whip
chocolate frosting

Preparation

Cover bottom of 9 x 13-inch pan with graham crackers.
Mix pudding with milk.
Heat per directions.
Fold in Cool Whip.
Put 1/2 of pudding on crackers.
Add another layer of crackers, then remaining 1/2 of pudding and end layering with more crackers. Frost with can of chocolate frosting.
Refrigerate 24 hours.
Cut into squares.