Graham Cracker Eclair Cake

15 graham crackers, broken in half (30 squares total), divided
1 1/2 cups milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding mix
1 tub (8 oz) Cool Whip, thawed
1 cup chocolate ready-to-spread frosting (I like Dark Chocolate)

Arrange 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire wisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in whipped topping with wire whisk until well blended.

Spread half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting just before serving. (If you microwave the frosting for 1 minute first, you can just pour it over the top of the cake - much easier than spreading thick frosting.)

Makes 9 servings, 1 square each.