Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 small boxes instant pudding (French vanilla; lite or regular)
3 1/2 c. milk (regular or skim)
9 oz. Cool Whip (regular or lite)

Preparation

Grease bottom of 9 x 13-inch pan.
Line bottom with graham crackers.
Mix pudding with milk; blend 2 minutes, then blend in Cool Whip.
Put 1/2 of mixture over graham crackers.
Put second layer of graham crackers and then the remaining pudding mix over this.
Cover with graham crackers.
Refrigerate for 2 hours.