Eclair Cake (No-Bake) - cooking recipe

Ingredients

2 (3 1/2 ounce) boxes French vanilla instant pudding
2 1/2 cups milk
1 (16 ounce) carton Cool Whip, frozen topping thawed
1 (1 lb) box graham cracker (NOT crumbs)
2 cups betty crocker chocolate sour cream frosting (or 1 container)

Preparation

Lightly butter a 13 x 9\" baking pan. Layer bottom of baking pan with Graham Crackers, (they may have to be cut to fit in the baking dish).
Mix the puddings and the milk, when it starts to thicken, fold in the Cool Whip topping.
Spread half of the pudding/topping mixture onto the crackers, then add another layer of Graham crackers (repeat ending up with the cracker on top).
Frost the top layer of crackers using all of the chocolate icing.
Refrigerate overnight or for 4 hours before serving.
Cut into squares and enjoy!