Chocolate Eclair Cake

Directions

1. 1
   Butter 9 x 13-inch pan.
2. 2
   Cover bottom of pan with a layer of uncrumbled graham crackers.
3. 3
   Mix pudding with milk and Cool Whip. Pour 1/2 pudding mixture over bottom layer of crackers.
4. 4
   Repeat a layer of crackers; pour remaining pudding over crackers.
5. 5
   Top pudding with third layer of crackers.
6. 6
   Spread chocolate butter icing over top layer of crackers.
7. 7
   Chill at least 24 hours (for crackers to soften) before serving.