Chocolate Eclair Pudding

• 1 box graham crackers
• 2 4-oz. boxes French vanilla instant pudding
• 3 ½ cups milk
• 8 oz. Cool Whip
• 1 can of ready-made chocolate frosting

Mix pudding mixes and milk for 3 minutes till thick. Blend in Cool Whip thoroughly. In a 9 x 13 pan put a layer of graham crackers, then half the pudding mixture, another graham cracker layer, the other half of the pudding mixture, and a last layer of graham crackers on top. Warm the chocolate frosting in the microwave till it’s a bit runny and drizzle/pour over the top graham cracker layer until completely covered. Refrigerate for several hours (or for as long as possible - making it several hours ahead of time or the night before you need it is best). Cut into squares and serve.