Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 small boxes instant French vanilla pudding
3 1/2 c. milk
1 (9 oz.) container Cool Whip
1 can Pillsbury milk chocolate frosting

Preparation

Butter bottom of 9 x 13-inch pan. Line with graham crackers. Mix pudding with milk at medium speed for 2 minutes.
Blend in Cool Whip.
Pour 1/2 of pudding mixture over crackers.
Place second layer of crackers over pudding.
Pour rest of pudding over crackers.
Place another layer of crackers over pudding. Refrigerate for 12 hours.
Two hours before serving, ice with Pillsbury frosting.