Éclair Cake

2 (3.5 oz) packages instant vanilla pudding mix
1(8 oz) container of Cool Whip
3 Cups milk
1 (16 oz) box of graham crackers
1 (16 oz) can of prepared chocolate frosting

1. Stir pudding mix, Cool Whip, and milk together in a medium bowl until well blended
2. Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking pan.
3. Evenly spread half of pudding mixture over the crackers.
4. Top with another layer of crackers and the remaining pudding mixture.
5. Top with a final layer of graham crackers.
6. Spread the frosting over the whole cake up to the edges of the pan.
7. Cover and chill at least 4 hours before serving.  Overnight is best.