Chocolate Eclair Cake

Directions

1. 1
   Lightly butter 9 x 13-inch Pyrex dish and line bottom of pan with layer of graham crackers.
2. 2
   Fill in empty spaces with crackers, too.
3. 3
   Prepare instant pudding according to directions, but use only 3 cups of half and half.
4. 4
   Fold pudding into thawed Cool Whip.
5. 5
   Pour 1/2 mixture
6. 6
   over graham crackers.
7. 7
   Place another layer of crackers on top of pudding, then pour other 1/2 of mixture.
8. 8
   Place another layer of graham crackers on top. Refrigerate for 2 hours.
9. 9
   Spread icing on top layer of crackers and refrigerate another 2 hours.