Chocolate Eclair Cake

2 small packages vanilla instant pudding
3 cups milk
1 (8 oz.) cool whip
1 package graham crackers
1 container chocolate frosting

Make vanilla pudding with just 3 cups of milk. Mix cool whip with pudding. Layer in a 9 x 13 inch pan as follows: layer whole graham crackers, then 1/2 cool whip mixture, then layer graham crackers, then other 1/2 of cool whip mixture, then top with graham crackers (one layer). Frost with chocolate frosting. Let it sit in the fridge for a couple of hours before serving..we think it tastes best the next day. Enjoy!