Chocolate Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 pkg. instant vanilla or French vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip

Preparation

Butter 9 x 13-inch cake pan.
Line with whole graham crackers. Mix pudding and milk.
Blend in Cool Whip.
Pour 1/2 of pudding mixture over crackers.
Alternate, ending with crackers on top. Refrigerate 2 hours before frosting.