Chocolate Eclair Cake

Directions

1. 1
   Butter a 9 x 13-inch pan.
2. 2
   Mix pudding, milk and Cool Whip. Beat 1 minute.
3. 3
   Put layer of whole graham crackers in pan.
4. 4
   Put pudding over layer.
5. 5
   Then add another layer of graham crackers. Put rest of pudding over this, then put last layer of graham crackers.
6. 6
   Cool in refrigerator for 2 hours, then frost with Betty Crocker double Dutch frosting.
7. 7
   Refrigerate several hours or overnight.