Chocolate Eclair Cake

Directions

1. 1
   Butter a 13 x 9-inch dish and line with whole graham crackers. Mix instant pudding with milk; beat two minutes, then fold in all the Cool Whip.
2. 2
   Pour a good layer over graham crackers.
3. 3
   Add another layer of crackers, then another of pudding.
4. 4
   Top with a layer of crackers.
5. 5
   Frost with Fudge Icing and let stand in the refrigerator all day or overnight before serving.