Chocolate Eclair Cake

Ingredients

• 1 box graham crackers
• 2 small pkg French vanilla instant pudding mix
• 3 12 c milk
• 8 oz Cool Whip
• 1 can chocolate fudge frosting

Directions

1. Line bottom of 9 x 13-inch pan with graham crackers
2. Mix 2 packages jello pudding mix with 3 12 cups milk
3. Fold in Cool Whip
4. Spread 12 jello mixture over graham crackers
5. Top with another layer graham crackers and spread other half of jello pudding mixture over that
6. Cool in refrigerator at least 2 hours Do not cover pan with Saran Wrap or waxed paper
7. Spread frosting over top and refrigerate
8. Should be made at least 24 hours ahead of time