Chocolate Eclair Cake - cooking recipe

Ingredients

2 (3 3/4 oz.) pkg. instant vanilla pudding
2 c. cold milk
1 (8 oz.) carton Cool Whip
approximately 3/4 lb. graham crackers
1 (16.5 oz.) can ready to spread chocolate fudge or double Dutch frosting

Preparation

Prepare pudding according to package instructions for pie filling but use only 2 cups of milk (instead of 4) and make certain that you beat it only 1 minute.
Fold in Cool Whip.
Line the bottom of 13 x 9-inch pan with whole graham crackers (do not crush).
Spread with half of vanilla pudding and top with another layer of graham crackers.
Place remaining pudding on top and then another layer of graham crackers.
Gently spread the frosting on top.
Refrigerate 12 to 24 hours.
Cut into squares and serve. Makes 12 or more servings.