Eclair Dessert

27 whole graham crackers
3 cups cold milk
2 small boxes instant vanilla pudding
1 (12 ounce) container Cool Whip, thawed
1 (16 ounce) package ready-to-spread chocolate frosting

Arrange 1/3 of crackers on bottom of 13 x 9-inch pan, breaking crackers to fit, if necessary.

Pour milk into large bowl. Add pudding mixes. Beat 2 minutes. Gently stir in Cool Whip. Spread 1/2 of mixture over crackers. Place 1/2 of remaining crackers over pudding top. Top with remaining pudding mixture and add crackers. Remove top and foil from frosting container. Microwave frosting until pourable (about 1 minute). Spread evenly over top of crackers. Refrigerate overnight.

Cut into squares to serve. May garnish with strawberries.