Chocolate Eclair Cake

Directions

1. 1
   Butter a 13 x 9-inch Pyrex dish.
2. 2
   Line with graham crackers (not crushed).
3. 3
   Mix together pudding and milk.
4. 4
   Fold in Cool Whip. Pour half of this mixture over graham crackers.
5. 5
   Place another layer of graham crackers over this and pour rest of the pudding mixture over crackers.
6. 6
   Lay a third layer of graham crackers on top.
7. 7
   Frost top layer with Fudge Frosting and let set all day or night in refrigerator.