Chocolate Eclair Cake #3 - cooking recipe

Ingredients

1 (16 oz.) box graham crackers
2 (8 oz.) tubs Cool Whip
2 (3 1/4 oz.) boxes instant vanilla pudding
1 box Jiffy frosting
4 c. milk

Preparation

Place 15 halved graham crackers in bottom of 9 x 13-inch pan. Mix pudding and milk, then add Cool Whip.
Pour 1/2 of pudding mixture on top of graham crackers, then place 15 more halved graham crackers on top.
Pour the rest of the pudding mixture on top; place 15 more crackers on top.
Mix 5 or 6 tablespoons of boiling water with frosting mix; smooth frosting on top. Refrigerate overnight.