Eclair Cake

· 1-l lb. box Graham Crackers
· 2 sm. pkgs. Instant French Vanilla Pudding
· 3-1/2 cups milk
· 8 oz. Cool Whip Chocolate Frosting
Butter (use Pam spray) bottom of 9 x 13 baking dish. Line bottom with graham crackers. Mix pudding with milk, then beat at medium speed for 2 minutes. Blend in cool whip. Pour half of pudding mixture over cracker layer.
Layer with more crackers. Pour remaining pudding over, then cover with another layer of crackers.
Refrigerate for 2 hours, then frost with chocolate frosting. Refrigerate 24 hours before serving.