Eclair Cake
1 (1 lb.) box graham crackers
2 (3¾ oz.) pkg. instant vanilla pudding
3½ cups milk
1 (9 oz.) Cool whip
1 can instant chocolate frosting
Butter bottom of 9 x 13" pan. Line with whole graham crackers. Beat together pudding and milk. Then blend in whipped topping. Pour ½ pudding mixture over crackers. Arrange another cracker layer. Frost and refrigerate. makes 12 generous servings.