Easy Eclairs

2 boxes (1 large and 1 small) instant French vanilla pudding
3 cups milk
8 oz. Cool Whip
1 box graham crackers

Frosting:
3 Tb. margarine
3 Tb. cocoa
1 tsp. vanilla
3 Tb. hot water
1 1/3 cup powdered sugar

Using a hand mixer, mix both boxes of pudding with 3 cups of milk. Let set, then fold in Cool Whip. In a 8x10 inch cake pan begin with a layer of graham crackers, then add a layer of pudding. Repeat, ending with a layer of graham crackers. Spread frosting over the final layer of graham crackers.

Refrigerate overnight.