Chocolate Eclair Cake - cooking recipe

Ingredients

graham crackers
1 (6 oz.) box instant French vanilla pudding
3 c. milk
1 (8 oz.) carton Cool Whip

Preparation

Butter a 13 x 9-inch pan; line with honey graham crackers. Mix pudding with the milk.
Beat 2 minutes and fold in Cool Whip. Pour a layer of pudding over crackers.
Add another layer of crackers, then another layer of pudding.
Top with a layer of crackers.
Frost with Fudge Frosting.
Refrigerate.