chocolate eclair cake

Nothing gourmet here~ but so easy to make and so good.

2 boxes instant vanilla pudding
2 cups milk
1 cup powdered sugar
12 ounce container Cool Whip
1/2 box graham crackers
1 can of chocolate frosting

Mix pudding, milk and powdered sugar. Fold in Cool Whip.
Completely line 9x13 pan with graham crackers.

Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, and then the rest of the pudding mixture.

Top with a layer of graham crackers and spread the top with the chocolate frosting. (The frosting spreads easier if you pop it in the microwave for 30 seconds.)

Cover and refrigerate for at least 24 hours before cutting and serving.