Éclair Cake

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Decker Estate in Elmo, Texas in 1999.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 14½ ounce box graham crackers
 * 2 small packages French vanilla instant pudding
 * 2 cups milk
 * 8 ounces frozen whipped topping thawed
 * 1 container chocolate fudge frosting

Directions

 * 1) Mix together both boxes of pudding with milk until stiff then fold in whipped topping.
 * 2) Put down one layer of graham crackers to cover bottom of rectangular cake pan.
 * 3) Spread with ½ of pudding then a layer of graham crackers then pudding then graham crackers.
 * 4) Cover top layer of graham crackers with frosting.
 * 5) Refrigerate 24 hours before serving.