Eclair Cake

1 box honey graham crackers
2 small pkg. instant French vanilla pudding
3-1/2 c. milk
4 oz. whipped topping
1 can chocolate frosting

Butter the bottom and sides of a 9x13" cake pan. Layer the bottom with graham crackers. Mix pudding and milk. Fold in whipped topping. Spread 1/2 mixture over the crackers. Layer graham crackers over this mixture forming a second layer. Spread remaining mixture over the crackers. Top with another layer of graham crackers. Frost with canned chocolate frosting.

Refrigerate 24 hours.