Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 boxes instant French vanilla pudding
3 1/2 c. milk
9 oz. Cool Whip
1 small can ready to spread chocolate frosting

Preparation

Mix pudding and milk.
Fold in Cool Whip.
Line a 9 x 13-inch pan with whole graham crackers.
Spread 1/2 of the pudding mixture over crackers.
Place another layer of crackers over the pudding, then the remaining pudding mixture and top with more crackers. Frost.
Place in refrigerator 24 hours.