Chocolate Eclair Dessert

2 individual packages graham crackers

2 (3 ounce) packages instant vanilla pudding mix

3 cups milk

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package prepared chocolate frosting

Line the bottom of a 9x13-inch pan with graham crackers.

In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.

Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.