Chocolate Eclair "Cake"

Directions

1. 1
   Line bottom of 9 x 13-inch pan with whole graham crackers. Mix pudding and milk; fold in Cool Whip.
2. 2
   Spoon half of pudding mixture over graham crackers.
3. 3
   Repeat layer of graham crackers and remaining pudding mixture.
4. 4
   Top pudding with third layer of whole graham crackers.
5. 5
   Set can of chocolate frosting in hot water for a few minutes to make it easier to spread.
6. 6
   Spread frosting over top layer of graham crackers.
7. 7
   Refrigerate 3 to 4 hours or overnight before serving.