Eclair Cake

Directions

1. 1
   Line a 9 x 13-inch pan with graham crackers.
2. 2
   Mix the pudding with the milk as box directs.
3. 3
   Mix in the powdered sugar and Cool Whip.
4. 4
   Layer half of the pudding mixture over the crackers; another layer of graham crackers, then the remaining pudding with another layer of graham crackers on top of this.
5. 5
   Finally, melt about 3/4 can of the chocolate icing and spread over the crackers. Refrigerate overnight before serving.