Steph's Chocolate Eclaire Cake

1 box of graham crackers
2 small boxes of vanilla pudding
3 cups of milk
1 8 oz. tub of cool whip
1 can of chocolate icing

Line the bottom and the sides of a 13 x 9 pan with graham crackers.
Combine the packages of pudding mix and the milk, and whisk for
approximately two minutes (until it starts to thicken). Mix in the
cool whip.

Pour half of the pudding mixture in the pan, then cover with another
layer of graham crackers. Pour the remaining pudding mixture and top
with a final layer of graham crackers.

Put the icing in the microwave and heat for about 10 seconds. Pour
over the top. Chill for 4 to 8 hours.

Makes a great summer dessert.