Eclair Cake - cooking recipe

Ingredients

1 lb. graham crackers
2 (3 3/4 oz.) boxes instant vanilla pudding
3 1/2 c. milk
8 oz. Cool Whip

Preparation

Butter 9 x 13-inch pan.
Line with a layer of whole crackers. Mix pudding and milk with Cool Whip.
Spread half of this on crackers, another layer of crackers, then remainder of pudding, then a layer of crackers.
Refrigerate for 2 hours; top with topping.