Eclair Cake - cooking recipe

Ingredients

1 lb. box graham crackers
2 small pkg. instant French vanilla pudding
3 1/2 c. milk
9 oz. Cool Whip

Preparation

Butter the bottom of a 9 x 13-inch pan.
Line the pan with crackers.
Mix pudding with milk; beat at medium speed for 2 minutes.
Fold in Cool Whip.
Pour 1/2 of mixture over crackers, then make 2nd layer of crackers and pour remaining pudding over crackers.
Cover with final layer of crackers.
Refrigerate for 2 hours, then frost.