Chocolate Eclair Dessert

2 individual packages

graham crackers

2 (3 ounce) packages instant vanilla

pudding mix

3 cups milk

1 (8 ounce) container

frozen whipped

topping, thawed

1 (16 ounce) package

prepared chocolate frosting

Line the bottom of a 9x13- inch pan with graham crackers.

In a large bowl, com¬bine pudding mix and milk; stir well. Mix whipped topping into pud¬ding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remain¬ing pudding.

Top all with a final layer of graham crack¬ers and frost with choco¬late frosting. Refrigerate at least two hours before serving to allow the gra¬ham crackers to soften.