Chocolate Eclair Cake

Directions

1. 1
   Line bottom of 9 x 13-inch pan with graham crackers.
2. 2
   Mix 2 packages jello pudding mix with 3 1/2 cups milk.
3. 3
   Fold in Cool Whip.
4. 4
   Spread 1/2 jello mixture over graham crackers.
5. 5
   Top with another layer graham crackers and spread other half of jello pudding mixture over that.
6. 6
   Cool in refrigerator at least 2 hours. Do not cover pan with Saran Wrap or waxed paper.
7. 7
   Spread frosting over top and refrigerate.
8. 8
   Should be made at least 24 hours ahead of time.