Chocolate Eclair Cake

Directions

1. 1
   Line a 9 x 13-inch pan with graham crackers.
2. 2
   Mix pudding with 3 cups milk and add frozen Cool Whip.
3. 3
   Pour 1/2 of the pudding mixture over crackers.
4. 4
   Add another layer of crackers.
5. 5
   Add remaining pudding.
6. 6
   Top with a layer of crackers.
7. 7
   Mix can of frosting with 3 teaspoons milk.
8. 8
   Spread on top.
9. 9
   Refrigerate 12 to 24 hours.
10. 10
    Can be frozen.
11. 11
    Other flavors of pudding may be used.