Chocolate Eclair Cake

Ingredients:
1 lb graham crackers
3 cups milk
8 oz. Cool Whip
1/2 cup chopped nuts (optional)
2 pkg. (3 oz.) vanilla instant pudding
chocolate frosting

Directions:
In a 9x13 inch pan, place a layer of graham crackers. Mix together milk and pudding mix. Fold in Cool Whip. Pour half of pudding mixture over crackers. Repeat layers, ending with graham crackers. Make sure frosting is soft, and spread over top layer of graham crackers. Sprinkle with nuts if desired. Refidgerate 12 hours before serving.

Source:
Megan Cannon Warren