Chocolate Eclair Cake 2 small boxes French vanilla pudding 3 cups milk 1 box graham crackers 1 tub of fudge or milk chocolate icing 1 12ounce tub cool whip Directions: Mix puddings and milk together until firm. Add and beat in cool whip. Let chill for about 30 minutes. Line the bottom of a 9 x 13 inch pan with graham crackers and top with half of pudding mixture. Add another layer of graham crackers and pudding mixture. Melt icing in microwave until pourable. Pour over top layer of graham cracker crust and chill at least four hours.

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