Eclair Cake - cooking recipe

Ingredients

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

Preparation

Butter bottom of 9 x 13-inch pan. Line with layer of graham crackers (whole crackers fit fine).
Mix pudding with milk.
Beat 2 minutes.
Blend in Cool Whip.
Pour half of mixture over crackers.
Place second layer of crackers over pudding.
Pour remaining pudding over and cover with third layer of crackers. Refrigerate 2 hours, then frost.