Eclair Cake

Picture taken by Chef Holly

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped
topping, and milk. Arrange a single layer of graham cracker
squares in the bottom of a 13x9 inch baking pan. Evenly
spread half of the pudding mixture over the crackers. Top
with another layer of crackers and the remaining pudding
mixture. Top with a final layer of graham crackers. Spread
the frosting over the whole cake up to the edges of the pan.
Cover, and chill at least 4 hours before serving.
** Microwave frosting for a few seconds (this makes it easier to frost)