From Virginia Wiedemann:   "Here's a great big wonderful dessert.  Make it the day ahead for company !"

Chocolate Éclair Cake

1 lb. box chocolate graham crackers
2 boxes sugar free, fat free instant chocolate fudge pudding
3-1/2 cups 1% milk
1 8-oz. container low-fat frozen whipped topping, thawed in refrigerator
1 container Sweet Rewards Chocolate icing

Oil a 10" X 14" baking pan - this makes A LOT!  Put in a layer of graham crackers.  Don't crush, just put 'em in. 

Mix milk and pudding mix.  Then beat 2 1/2 minutes.  Stir in thawed whipped topping.

Spread half of this mixture on the graham crackers.  Cover with another layer of crackers, and another layer of pudding/crème combination, and a final layer of crackers.

CHILL for 2 hours.  This is important!  Then spread icing on top and refrigerate until tomorrow, or it won't taste right!  Serves 16 (really!)