Chocolate Eclair Cake

Directions

1. 1
   Prepare pudding according to package instructions for pie filling but use only 2 cups of milk (instead of 4) and make certain that you beat it only 1 minute.
2. 2
   Fold in Cool Whip.
3. 3
   Line the bottom of 13 x 9-inch pan with whole graham crackers (do not crush).
4. 4
   Spread with half of vanilla pudding and top with another layer of graham crackers.
5. 5
   Place remaining pudding on top and then another layer of graham crackers.
6. 6
   Gently spread the frosting on top.
7. 7
   Refrigerate 12 to 24 hours.
8. 8
   Cut into squares and serve. Makes 12 or more servings.