Chocolate Eclair Cake
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Ingredients:


2 packages graham crackers
1 small box vanilla instant pudding
1/2 cup milk
1 - 8 oz Cool Whip
11 x 14 pan, ungreased
1 can chocolate frosting






Preparation:

Line 11 x 14 ungreased pan with a layer of graham cracker sheets.

In a separate bowl, mix vanilla instant pudding,
8 oz Cool Whip until blended.

Put a layer of vanilla pudding/Cool Whip mixture on top
of graham crackers.

Add another layer of graham cracker sheets and then
another layer of vanilla pudding/Cool Whip mixture.

Add another layer of graham cracker sheets.

Spread chocolate frosting on top of graham cracker sheets.

Refrigerate 2 hours and enjoy!