Chocolate Eclair Cake And Icing - cooking recipe

Ingredients

1 box Honey Graham crackers
2 small boxes French vanilla pudding (instant)
3 c. cold milk
1 (8 oz.) container La Creme topping

Preparation

Mix pudding and milk in bowl.
Beat on low speed until thick (approximately 2 minutes).
Fold in La Creme topping.
Put layer of graham crackers in bottom of 9 x 13 x 2-inch pan.
Spread half of pudding mixture over crackers.
Add another layer of crackers and then spread the rest of the pudding over them.
Top with final layer of crackers.
Spread icing over the top layer of crackers and chill for at least 6 hours or overnight.