Nancy Bonnette's Eclaire Cake

I made my famous Eclaire Cake for mom's birthday recently and when I saw all the Facebook comments, I realized I need to give credit where credit is due: Nancy Bonnette. She gave me my first eclaire cake upon Marj's birth. She then gave me the recipe and never made it again, wise woman that she was. She retired.
-
Anyhoo.... I've decided to pass it on, in memory of her, please label it with her name if you use it. She was the world's second greatest Nana and I lovingly called her my "faux nana." She died this past year and I just remembered I still have a key to her house "in case something happened." Three months after she died, I passed her house on my way to the big city. I jumped when I noticed the flag was up on her mailbox. Freaky. Did she leave mail in there? Has it been up since she died? Is it a message for me to stop? etc. While I was having all these thoughts, my cell phone rang and I ignored it because I was knee deep in grief. When I glanced at caller ID, it said
Nancy Bonnette.
Honest. I absolutely freaked. She died three months previously, her flag was up and she was calling me. AND I screened her call!!!!! Idiot.
Again: Anyhoo......

-

2 boxes french vanilla instant pudding
3 c cold sweet milk (that's what she wrote!! Isn't that adorable? it's just regular milk!)
1 cool whip (8 oz)
1 box graham crackers
1 can choc. frosting (my faux nana used a canned icing!!) (don't tell I told)
-
Mix pudding and milk - add whipped topping and stir until smooth.

-

Line a 9x9 pan with graham crackers. Pour 1/2 of pudding mix over crackers. Top with another layer of crackers.

-

Top with rest of pudding mix.

-

Top with crackers and cover crackers with chocolate icing. (nuts may be sprinkled over top) (I hate nuts)

-

Keep chilled.

-

-

This is best 30 - 48 hours after making when the crackers have mushed and blended with the cake. Ooooo la la. Oh -- double or triple the recipe. Freezes well.