Pistachio Eclair Dessert

1 pkg. (3 oz.) vanilla pudding instant mix
1 pkg. (3 oz.) pistachio instant pudding mix
3 c. milk
1 (8 oz.) carton Cool Whip
graham crackers
chocolate frosting

1. Mix together puddings and milk until pudding is softly set.

2. Mix in Cool Whip.

3. Line 9x13 cake pan with graham crackers.

4. Spoon 1/2 of the pudding mix on top.

5. Place another layer of graham crackers on top of pudding, then the rest of the pudding mix and a final layer of crackers.

6. Let chill in fridge for a few hours and top with chocolate frosting before serving.

Recipe Credit: Katelyn Byam (but also Paula Deen)