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CHOCOLATE ECLAIR CAKE

2 pkg. instant French vanilla pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers

Combine pudding with milk. Mix well. Fold in Cool Whip. Beat 2 minutes. Butter a 9 x 13 inch pan. Place layer of whole graham crackers in pan. Cover with 1/2 of pudding mix. Top with second layer of crackers. Spread remaining pudding over crackers. Top with third layer of crackers. Top with chocolate eclair topping. Refrigerate.

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