Chocolate Eclair Cake

Directions

1. 1
   Beat pudding and milk together until thick.
2. 2
   Fold in Cool Whip.
3. 3
   Layer unbroken graham crackers on bottom of a 9 x 13-inch cake pan.
4. 4
   Put on 1/2 of pudding mixture.
5. 5
   Add another layer of graham crackers and remaining pudding.
6. 6
   Cover with last layer of graham crackers and carefully frost the top.
7. 7
   Refrigerate for 3 to 4 hours before serving.
8. 8
   The graham crackers will soften and this will be easily cut and served.