Eclair Cake - cooking recipe

Ingredients

1 box graham crackers
2 small boxes instant French vanilla pudding
9 oz. thawed Cool Whip
3 c. cold milk (whole milk makes it richer)

Preparation

Butter a 9 x 13-inch pan or glass dish.
Line bottom of pan with graham crackers.
Mix\tpudding with milk; beat 2 or 3 minutes at medium
speed.
Fold
Cool Whip into pudding.
Pour half of mixture
over crackers.
Add another layer of crackers and pour remaining mixture.\tAdd
a\ttop layer of crackers and refrigerate for two hours before adding the frosting.