Eclair Cake

2 (3.4 ounce) packages Instant Vanilla  Pudding
3 1/2 cups milk
12 ounces Cool Whip
2 packages (14.4 oz.) graham crackers

Chocolate Frosting: (you can used canned, but I don't like it)
6 Tablespoons butter
6 Tablespoons milk
6 Tablespoons cocoa
2 cup powdered sugar
Melt butter.  Add milk.  Dissolve cocoa.  Blend in powdered sugar

Filling:
Make the pudding with the mix and milk.  Fold in the Cool Whip

Assemble:
Layer in a 9x13 pan:
1.graham crackers to cover bottom of pan, (leave whole and then break to fit edges).
2. half of pudding
3. graham crackers
4. half of pudding
5. graham crackers
6. chocolate frosting.
Refrigerate overnight.