Chocolate Eclair Cake



  1. 1 (1 lb.) box graham crackers
  2. 2 (3 oz.) pkg. French vanilla instant pudding mix
  3. 3 c. cold milk
  4. 9 oz. carton Cool Whip


  1. Butter a 9 x 13-inch pan.
  2. Lay whole graham crackers on bottom of pan.
  3. Mix pudding with milk and then blend with Cool Whip.
  4. Spread 1/2 of pudding mixture over graham crackers.
  5. Add another layer of graham crackers and remainder of the pudding mix. Top with third layer of graham crackers.
  6. Cover with Chocolate Topping.