Chocolate Eclair Cake (No Bake)

Pudding - In a bowl, mix 2 3.4 oz Instant Vanilla Pudding packages into 3 1/2 cups of Milk until smooth. Mix in a tub of Cool Whip (8 oz).

Assembly - Spray oil in a 9x13 Pyrex pan and line it with a single layer of Graham Crackers. Fill in the gaps with broken crackers. Pour half the pudding over the layer and spread evenly. Line a second  layer of crackers and pour the rest of the pudding over it. Line with a third layer of crackers. You'll need a full box of Graham Crackers.

Microwave a tub of Chocolate Frosting (after removing the foil) for 30 seconds and then carefully spread it over the third layer of crackers.

Refrigerate for 8 hours or overnight. Serve chilled.