Chocolate Eclair Cake

Ingredients:
1 small box French Vanilla instant pudding
1 3/4 c. cold milk
1 carton Cool Whip
1 box graham crackers
1 tub milk chocolate frosting

Directions:
In a large bowl whisk together pudding and milk. Let stand until pudding gets thick. Fold in cool Whip and set aside.

In a 9 x 13 pan make a single layer of graham crackers in the bottom of the pan. Top graham crackers with 1/3 of pudding mixture. Continue layering graham crackers and pudding, ending with graham crackers.

Take lid off of frosting and microwave for 30 seconds. Stir. If it is not runny enough to pour, continue microwaving for another 10-15 seconds. Pour melted frosting over top layer of graham crackers and smooth frosting with a knife.

Put cake in the refrigerator and let it set-up overnight.