Chocolate Eclair Cake

1 package vanilla pudding - 3 oz
1 package banana pudding - 3 oz
1 container Cool Whip ( 1L - you'll use about 3/4 of it )
2 3/4 cups of milk
Graham Crackers ( about 20 )
Chocolate Icing
8x8 Baking dish

Open both boxes of pudding, 3/4 container of cool whip and milk into a bowl and mix together well. Set aside.
Place one layer of Graham Crackers on bottom of baking dish. Top these crackers with 1/2 of your pudding mixture spreading evenly.
Place another layer of Graham Crackers. Top with remainder of pudding mixture.
Add a third layer of Graham Crackers. Set aside.
Put about 1/4 of choc icing into a microwave safe dish and heat for about 15 seconds. ( Just enough to think it out )
Gently - with back and forth rotations, pour chocolate on to the top layer of Graham Crackers until thinly but completely covered. (You only want a thin layer on top)

TIGHTLY cover with wrap and place in fridge for a minimum of 4 hrs. Best if it can set overnight. The pudding mixture will moisten the crackers just enough.

Enjoy

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