1 (6 oz.) pkg. Jello instant French pudding
3 c. milk
Graham crackers
8 oz. Cool Whip topping (save a little for topping)

Spray pan with Pam or Mazola non-stick. Line pan with graham crackers. Mix pudding with 3 cups milk. Beat 2 minutes. Fold in Cool Whip. Pour on top of crackers. Add layer of crackers, then a layer of pudding. End with a layer of crackers on top.

FROSTING:

1 c. sugar
1/3 c. cocoa
1/4 c. milk

Mix ingredients and bring to a boil. Cook at least 1 minute. Remove from heat and add 1/4 cup of butter and 1 teaspoon vanilla. Cool and then beat until smooth and thick. Spread over eclair. Top with Cool Whip.