Eclair Cake - cooking recipe

Ingredients

2 small boxes instant French vanilla pudding
2 1/2 c. skim milk
16 oz. tub Cool Whip
1 (1 lb.) box reduced fat graham crackers
1 tub Betty Crocker sour cream chocolate icing

Preparation

First, spray 9 x 13 pan with nonstick spray. Put layer of graham crackers. Next, mix pudding and milk. When starts to thicken, fold in Cool Whip. Spread 1/2 of mixture onto the crackers, then add another layer of crackers. Put rest of mixture onto crackers. Top with remaining crackers. Frost crackers with icing. Refrigerate overnight or at least 4 hours.