2 pkgs. French vanilla pudding (instant), made into pudding
2 c. milk
16 oz. box graham crackers
1 (8 oz.) container of Cool Whip

In an 8 1/2 x 11 inch baking pan, put a layer of graham crackers and spread on half of the vanilla pudding mixture. Put another layer of graham crackers on top, then spread the rest of the pudding on top of the graham crackers. Place another layer of graham crackers on top. Make the frosting recipe below and spread it evenly over the graham crackers. Make the eclair pie the night before, so the graham crackers will have time to soften. Chill in refrigerator.

FROSTING:

3 tbsp. butter
1/4 c. cocoa
1 1/3 c. confectioners sugar
1/2 tsp. vanilla
2 to 3 tbsp. milk