Chocolate Eclair Cake - cooking recipe

Ingredients

2 boxes instant French vanilla pudding
3 c. milk
1 (16 oz.) carton Cool Whip
1 can prepared chocolate frosting
1 box graham crackers

Preparation

Prepare pudding using the 3 cups milk. When thickened, fold in Cool Whip.
Line bottom of a 9 x 13-inch baking dish with whole graham crackers.
Pour half of the pudding mixture over the crackers.
Place another layer of whole crackers over this.
Add remaining pudding and another layer of graham crackers.
Carefully ice top of graham crackers with frosting. Refrigerate overnight. Serves 20 to 24.