Chocolate Eclair

Directions

1. 1
   Grease 9 x 13-inch pan with oleo; place layer of crackers on bottom of pan.
2. 2
   Mix pudding with milk and stir until it thickens, then mix in Cool Whip.
3. 3
   Pour half of pudding mixture over first layer of crackers, then add another layer of crackers, then rest of pudding.
4. 4
   Top with another layer of crackers.
5. 5
   Refrigerate overnight, then put on a layer of chocolate icing.
6. 6
   Refrigerate for 24 hours.
7. 7
   Good for when you need to make ahead of time.