Eclair dessert

From: Catherine...
8 oz. container cool whip
2 small pkg. french vanilla instant pudding
3 1/2 cups milk
Frosting:
2 cups powder sugar
3 T cocoa
2 T vegetable oil
3 T milk


Mix the milk and pudding.  When it thickens fold in cool whip.  Put a layer of graham crackers at the bottom of a 9X13 dish. Place 1/2 of the pudding mix over the graham crackers, cover with graham crackers.  Place remaining pudding over the crackers and top with one last layer of graham crackers.  Spread carefully with frosting. Allow to cool in the fridge for 1 to 2 hours.